Bowled Over by this Delicious ‘Yogi Bowl’ Recipe from The Food Tailor

We all agree, “there’s something comforting and humbling about meals served in bowls” and this week we are sharing a delicious recipe from The Food Tailor. If you like the recipe you can check out her Summer Pop-up, every Thursday in July at Cafe Olive.

Why Bowled Over?
I have a tendency to serve meals in bowls. For some reason, there’s something humbling and comforting about bowl food. This is why I choose this to be the theme for the first ever pop up by “The Food Tailor”. I will be at Cafe Olive (192 Southgate Road, N1 3HU) every Thursday during July.

Who is The Food Tailor?
That would be me. I work as a Cooking Mentor in London. Basically, I can go to your kitchen and in 3 hours we cook meals for the whole week. They are mostly vegetarian and they all have nutrition in mind, as I am also finishing my course in Nutrition. Think of me as your personal kitchen fairy.Once I come in your kitchen, your relationship with food and cooking will never be the same. Get in touch and we can tailor a perfect programme just for you!

So what’s a yogi bowl?
Yogi bowls are a balanced meal which includes all the nutrients and food types you need to feel nourished. There’s a simple formula that can be adapted according to the ingredients you have at hand.

Here’s the formula:
20% grains (quinoa, brown, rice, pearl barley, couscous, bulgur…)
25% vegetables steamed, roasted or raw (carrots, avocado, broccoli, green beans, cauliflower…)
30% greens raw (kale massaged with olive oil, spinach, cavolo nero, sprouts…)
20% cooked beans (edamame, chickpeas, adzuki, mung…)
5% seaweed (nori, wakame, kombue)
+ Tahini Dressing

This is how I made this one, literally just using the vegetables I had in my fridge.
½ cup short grain brown Rice, cooked
1 medium sweet potato, cubed and roasted in the oven with ghee or coconut oil
2 beetroots, cubed
3 or 4 leaves of spring greens, stir fried in a little bit of ghee
½ can mix pulses
Few leaves of wakame

For the dressing, mix these ingredients in a food processor:
1/4 cup tahini
2 T. olive oil
2 T. lemon juice
2 cloves garlic, minced
Fresh Ginger / Turmeric (optional)
salt and pepper, to taste

Arrange all ingredients in a medium bowl. Pour the tahini dressing all over.
Tips: I tend to cook more grains/vegetables than I need so next time I’ll save on cooking time.