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The “Kiwi Yogi” Nourish Bowl

Chris Lozac'h

Chris Lozac'h

· October 9, 2026
A ceramic bowl holds grains, chickpeas, orange vegetable pieces, leafy greens and a fan of avocado slices. A rolled mat and lemon water sit beyond it by a bright window, bringing a simple, unhurried feeling to the table.

A balanced, plant-based nourish bowl of roasted kumara, chickpeas, millet, and a creamy miso-tahini dressing, perfect for grounding after a flow.

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.

      The “Kiwi Yogi” Nourish Bowl | Blog | Anahata Living Yoga