Nourished Yogini Bowl

I recently completed the New Year Renewal 14-Day Holistic Cleanse with Vidya Living, and I can’t recommend it enough for anyone craving a reset. It was a gentle, nourishing experience — no fasting, no deprivation — just a gradual return to simpler, cleaner, more mindful eating.

Every cleanse leaves me with something new — a recipe, a ritual, or a self-care practice. One of my favorite discoveries from the Vidya Cleanse was Claire’s Yogi Bowl: a simple balance of a green, a grain, a roasted veggie, and a flavorful sauce. The combination of kale, roasted sweet potato, and ginger-tahini was so satisfying I craved it daily. Over time, I started to play — swapping quinoa for rice, adding pepitas for crunch, or topping it with sprouts. The sweet potato, though, always remains — grounding and nourishing, especially in winter.

NOURISHED YOGINI BOWL

Serves 1–2 · Vegan · Plant-Powered · Grounding

INGREDIENTS

Lemon Tahini Sauce

• ¼ cup extra-virgin olive oil

• ¼ cup tahini

• ¼ cup fresh lemon juice

• ¼–½ cup water (to thin)

• 1 Tbsp fresh lemon zest

• ½ tsp sea salt

Salad

• 6 leaves lacinato kale, washed and cut into ribbons

• 1 Tbsp extra-virgin olive oil

• 1 small sweet potato, cubed and roasted

• ½ cup cooked quinoa

• 1 Tbsp gomashio

• Generous sprinkle of raw pepitas

• Handful of sprouts

  
  

INSTRUCTIONS

1. Make the sauce: Combine olive oil, tahini, lemon juice, lemon zest, water, and sea salt in a blender. Blend until smooth and creamy. Set aside.

2. Roast the sweet potato: Preheat oven to 375°F. Cut sweet potato into 1-inch cubes, toss with olive oil and a pinch of salt. Spread on a baking sheet and roast until tender and golden, about 25–30 minutes.

3. Prepare the kale: While the sweet potato roasts, wash and destem the kale. Tear into small pieces, place in a bowl, drizzle with olive oil, and massage gently until the leaves soften and darken.

4. Assemble: In a bowl, layer massaged kale and warm quinoa. Add roasted sweet potato, drizzle generously with lemon-tahini sauce, and top with gomashio, pepitas, and sprouts.

5. Serve: Enjoy warm or at room temperature. Perfect for lunch, meal prep, or a nourishing reset.

What I love about this dish is how easily it comes together — most of the components can be prepped ahead for quick, healthy meals all week. I’ve been leaning into Sunday batch cooking lately; it’s a relaxing ritual that helps me feel grounded and makes weekday mornings effortless. Just pack a bowl, grab some fruit or veggies, and lunch is ready.