Yoga Glow Bowl Recipe

Yoga Glow Bowl Recipe

Yoga Glow Bowl Recipe

YOGA GLOW BOWL RECIPE

Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #41

After sweating it all out at gym or yoga class, your body will need lots of good nutrients to recover. What would suit the situation better than a bowlful of colorful vegetables, protein rich chickpeas and good wholegrains like quinoa and brown rice simmered in spicy red curry?

This yoga bowl is the perfect meal to get your energy levels up but also the kind of warm and comforting stew especially when the colder weather hits in the middle of summer. Did you know your body can also absorb all the nutrients better from cooked foods than raw ones?

In case you wish to have a lighter option enjoy the veggie curry as a soup by adding one extra cup of vegetable stock and leave out the rice.

Yoga Glow Bowl
(makes 4-5 servings)

1 cup canned chickpeas + pepper, paprika, mustard seeds, garlic, cilantro
2 small red spring onions, diced
3 cm knob fresh ginger, minced
2 medium-sized carrots, sliced
1 medium-sized sweet potato, diced
1 small broccoli
1 medium-sized zucchini, julienned
2 ½ cups low-sodium vegetable stock
2 tbsp coconut sugar
2 tsp yellow curry powder (no added salt)
1-2 tsp ground turmeric
½ tsp ground cumin
1 ½ tsp red curry paste
1 cup coconut milk

+ brown rice and quinoa for serving

Start by peeling and chopping the veggies. Preheat oven to 200°C and line a baking tray with parchment paper. Rinse chickpeas with cold water and transfer onto baking tray. Toss with spices and pop in oven for about 20-25 minutes.

Place diced onions and minced ginger into a large pot and sauté with dash of water or extra virgin olive oil for about 5-10 minutes. Add curry powder, turmeric and cumin, and sauté for additional 2-3 minutes.

Add sliced carrots, diced sweet potato, veggie stock, coconut sugar and red curry paste, stir well. Bring to boil and let simmer covered for about 10-15 minutes. 

Add broccoli florets, julienned zucchini and coconut milk. Stir well and let simmer for additional 10 minutes or until veggies have softened. Serve over 50/50 -mixture of cooked brown rice and quinoa and top with roasted chickpeas. Enjoy!

FEATURED RECIPE AUTHOR: (MORE RECIPES BY ELLA INSIDE THE CLUB!)

Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at EllasExperimentalKitchen.wordpress.com

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