Blog

The “Kiwi Yogi” Nourish Bowl

Kiwi Yogi. A balanced, plant-based meal perfect for grounding after a flow.

Ingredients

The Base & Roasted Goods:

  • 1 large Golden Kumara: Peeled and cubed (grounding and rich in Beta-carotene).
  • 1 can (400g) Chickpeas: Rinsed and patted dry.
  • 1 tsp Ground Turmeric & 1 tsp Cumin: For anti-inflammatory benefits.
  • 1 tbsp Cold-pressed Extra Virgin Olive Oil (or Avocado oil).
  • 1 cup Millet or Quinoa: Cooked according to package instructions.

The Fresh Layers:

  • 1 handful Baby Spinach or Kale: Massaged with a little lemon.
  • ½ Avocado: Sliced (healthy fats for joint lubrication).
  • Small handful of Pumpkin Seeds: Lightly toasted.

Optional: A sprinkle of NZ Seaweed flakes (Karengo) for trace minerals.

Creamy Miso-Tahini Dressing:

  • 2 tbsp Tahini
  • 1 tbsp White Miso Paste (fermented goodness for the gut)
  • Juice of ½ Lemon
  • 1-2 tbsp Warm Water (to thin)

Instructions

  1. Roast the Roots: Preheat your oven to 200°C. On a baking tray, toss the kumara and chickpeas with the oil, turmeric, cumin, and a pinch of sea salt. Roast for 25–30 minutes until the kumara is tender and the chickpeas are slightly crispy.
  2. Prep the Grains: While the veggies roast, simmer your millet or quinoa. Millet is particularly prized in yoga diets as it is alkaline and easy on the digestion.
  3. Whisk the Dressing: In a small jar or bowl, whisk the tahini, miso, and lemon juice. Add warm water one tablespoon at a time until you reach a drizzling consistency.
  4. Assemble: Start with a base of cooked grains. Add a generous heap of the roasted kumara and chickpeas. Tuck in your greens and avocado.
  5. Finish: Drizzle the miso-tahini dressing over the top and garnish with toasted pumpkin seeds and seaweed flakes.

Why this works for your practice:

  • Digestion: The ingredients are fiber-rich but cooked/prepared in a way that won’t leave you feeling “heavy” or bloated.
  • Ahimsa (Non-violence): This recipe is naturally vegan, aligning with the yogic principle of compassion toward all living beings.
  • Local Vitality: Using NZ-grown Kumara and local greens ensures you are eating Prana-rich (life force) food that hasn’t traveled halfway across the world.
Back To Top