By Dharam Atma Kaur
Roasted Sweet Potatoes, Red Peppers, Tofu, and Rainbow Chard sit on top of a nutrient-packed bed of Quinoa with a generous drizzle of Lemon Tahini and Turmeric sauce.
- 2 medium-large Sweet Potatoes (or sub Acorn or Butternut Squash), peeled, quartered, and chopped into fairly equal size chunks
- 2 Tbsp Olive or Coconut oil, melted
- 2 tsp Maple Syrup or Honey
- Zest of ½ Orange, plus 1 Tbsp fresh squeezed orange juice
- 1/4 tsp Cinnamon, to taste
- 1/4 tsp Salt
- 1 Red Bell Pepper, halved, seeds removed, drizzled with a little oil
- 1/2 Cauliflower, sliced into flowerets
- 1 bunch Broccoli, sliced into flowerets
- 1 bunch Rainbow Chard, stack several slices and slice the leaves and stems
- 1 cup of Quinoa, rinsed well and drained through a strainer
- 1 block firm Tofu, sliced in half lengthwise, then into 7 slices across (or 14 total)
- Non-stick Coconut or Olive Oil spray
- Tamari or Braggs Aminos
For Lemon Tahini Sauce (~1 cup)
- 1/4 cup Tahini + 1/4 cup water
- 1 clove Garlic, sliced
- 3 tablespoons fresh Lemon Juice
- 1/2 cup raw, unsalted Sunflower Seeds (+ 1/2 cup water), optional
- 1/2 teaspoon ground Turmeric, optional
- A splash or 2 of Maple Syrup, to taste
- Pinch of Salt and Black Pepper, to taste
1. Preheat oven to 400°F. Roast Sweet Potatoes and Bell Pepper: Drizzle the sweet potatoes and bell peppers with olive oil and mix well so they are all coated. Place the them in rows on a baking sheet. Roast for 20 minutes. Keep an eye on the bell peppers; they’ll roast faster. Remove when charred and slice up for bowls. Flip sweet potatoes with a spatula and roast for 15-20 minutes more, or until caramelized and fork tender.
2. Make the Lemon Tahini Sauce: Blend tahini, lemon juice, garlic, sunflower seeds, turmeric, maple syrup, and 3/4 cup water in blender until creamy. Add salt and pepper to taste. Refrigerate.
3. Cook the Quinoa: Add the quinoa to 2 cups boiling water with a pinch of salt; turn the heat down to low and cook covered for 15-20 minutes, or until water is absorbed.
4. Sauté the Tofu: Spray a large cast iron skillet with non-stick spray and sauté the tofu until golden on each side. Use more non-stick spray as needed. Season each piece of tofu with a couple of sprays of Tamari or Bragg’s before flipping them over.
5. Steam the Veggies: Lightly steam broccoli and cauliflower for around 5-7 minutes. Steam or sauté the rainbow chard until wilted. Season with Tamari or Braggs.
6. Assemble the Yoga Bowl
Place 1 cup of cooked quinoa as the base of each Yoga Bowl. Portion out the bowls with servings of veggies, tofu, roasted yams, peppers, and onions, placed around the bowl. Drizzle Lemon Tahini sauce over everything but the sweet potatoes. With all that sweet caramelization the sweet potatoes are just too yummy the way they are! Enjoy!
Dharam Atma spent many summers working at Summer Solstice and Women’s Camp retreats in New Mexico. She even ran the Women’s Camp kitchen for a couple of summers to pay for her Teacher Training in 2001. After college, she managed several different health food stores, where she studied kinesiology, reiki, and taught Kundalini Yoga. She lives in Salt Lake City, Utah, and is an accomplished vegetarian cook.