Summer Yoga Bowls

, from Issue #58. September, 2015
Photography by Kelly Gibney.
Summer Yoga Bowls

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


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


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.