Summer Yoga Bowls
Photography by Kelly Gibney.
This is my summery take on the classic macrobiotic bowl; it’s the perfect balance of nourishing grains, sweet roasted kumara, spicy chickpeas and crisp raw vegetables with an addictive miso and tahini dressing. This is one of my favourite midweek meals – there is real beauty in its simplicity.
Serves: 2
INGREDIENTS
1 golden kumara, peeled and cut into cubes
1 teaspoon ground cumin
1 x 390 gram tin chickpeas
1 teaspoon curry powder
1 teaspoon ground turmeric
sea salt
2 tablespoons ghee or coconut oil
2 zucchini
1½ cups cooked hulled millet (you could also use brown rice or quinoa)
3 small radishes, sliced thinly
5cm piece of cucumber, sliced thinly
1 avocado, cubed
microgreens or sprouts to garnish
sea salt and cracked black pepper
Creamy miso and tahini dressing
¼ cup tahini
1½ tablespoons white miso paste
¼ cup water
juice of one lemon
generous grind of cracked black pepper
To serve
sesame seeds, optional
METHOD
Preheat oven to 180°C.
Place the kumara in a roasting dish and toss with the cumin and 1 tablespoon of ghee. Roast until tender and golden.
Drain and rinse chickpeas, toss with 1 tablespoon of ghee, the curry powder, turmeric and sea salt. Roast for 20-25 minutes until golden and crispy. Set aside to cool.
Trim the ends off the zucchini and use a vegetable peeler to shave ribbons. Do not use the seedy centre of the vegetable.
Dressing: Whisk all the ingredients in a small jug until creamy. Add a little more water if you prefer a runnier consistency.
To assemble: Divide the millet between two bowls. Add zucchini ribbons and kumara. Top with radishes, cucumber and avocado. Finally add a handful of roasted chickpeas. Finish with some microgreens, sprinkle with sesame seeds if using and drizzle with dressing.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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