• Chef Yogi


with summer tomatoes, roasted potatoes and kale

This summer bowl is filled with so much good stuff! A hearty and full meal of grains, greens and other veggies - topped with a spicy tahini dressing and toasted cashews. The great thing about this is it can be done in so many ways, depending on the season, what you have on hand, and your mood! Think of it as an equation that always equals YUM.


We hope you enjoy this summer bowl of deliciousness, and remember lots can be made ahead to make meal time even easier. Take time for yourself while you are in the kitchen. It's the Cook Like A Yogi philosophy: breathe/move/meditate.

Then enjoy your bowl of total goodness. Your body, mind and spirit will be so happy!

In this greens/grain bowl, I used an organic ancient grains mix (Costco), kale, roasted potatoes, sliced tomatoes, toasted cashews, and sliced avocado


1 C. dry grain, cooked according to package instructions

2 C. of chopped power greens

1 roasted or raw veggie (carrots, green beans, potatoes, beets, broccoli, cauliflower, ETC.)

Sliced tomatoes (1-2 medium)

Sliced avocado (1 medium/large)

Nuts or seeds (toasted or raw)

Fresh herb to garnish

Herbed Tahini Dressing (recipe below)


If you are planning to include vegetables that are roasted, preheat oven to °350. While the oven is preheating, slice the veggies to your liking, place on pan. Drizzle with a little olive oil, salt and pepper and cook for 30 minutes or until your desired firmness (I like root vegetables, for instance, soft and to a golden brown so I keep them cooking a little longer).

In a medium pan, cook the grains according to their specification. In the last 5 minutes of cooking, add the chopped greens. When finished cooking, turn off heat, keep covered and set aside. The greens will have an opportunity to soften in this stage of the cooking process.

Slice tomatoes and avocado and get ready to organize everything in your bowl!


Fill the bottom of the bowl with the grains/greens mixture. Top with additional veggies/avocado/nuts/seeds. Drizzle the dressing on top and finish with a sprig of herb garnish.


1/4 C. tahini

2-3 TBS. water (and more as needed)

1 jalapeno, seeded and quartered (optional)

1 handful fresh cilantro (or other herb of your choice)

Pinch of salt (and more if needed)

Place all ingredients in a blender and blend all until smooth. Add water as desired (I like my tahini dressing runny so I add a bit more water). Make sure to add additional water and salt slowly so you get the perfect consistency. I love using the leftover dressing to dip veggies!

- Makes enough for 3 generous portions -