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Energise Yourself After Yoga With These Delicious Yogi Bowls


Back to Inspiration
Sep 25, 2018

Yogi bowls, Buddha bowls, all-in-one bowls—they’re not only delicious and convenient, they’re also a unique way of getting all the nutrition your body needs in one go. Truly sublime! Enough protein, carbohydrates, good fats, vegetables, nuts and seeds--with a pseudo-grain like quinoa (which is actually a seed) --is what you can expect from these one-bowl wonders. The “standard” formula for your average bowl is simple:


20% grains like quinoa, any kind of rice, couscous, spelt, etc

25% veggies that you steam, fry, roast or eat raw

30% green, raw (leafy) vegetables like spinach, kale and broccoli

20% boiled beans like lentils, peas, edamame, green beans, etc

5% seeds and nuts, preferably unroasted

You can also add a touch of (dried) seaweed—healthy and tasty!




  • 200 g mixed rice, cooked
  • 1/8 of a red cabbage, julienned
  • 1 medium-sized carrot, peeled and julienned
  • 1/3 of a cucumber, sliced once in half, washed and julienned
  • 4 small handfuls of lamb’s lettuce
  • 2 handfuls of edamame, blanched
  • 2 tbs sesame seeds (roasted, if possible) or black sesame seeds
  • 1 chili pepper sliced into rings
  • 1 small handful of fresh coriander leaves for garnish



  • 3 tbs hoisin sauce
  • 2 tbs sesame oil
  • 2 tbs soy sauce
  • 2 tbs rice vinegar
  • ½ tsp agave syrup
  • 1/8 tsp Chinese Five-spice




With this Indian yogi bowl, we stick to the same principles and quantities as the first recipe, but then with an Indian twist. Of course, there is a lot of room to play with the ingredients. We’ll use brown rice for the basis in this recipe, but you can choose something else if desired. You can also substitute different vegetables, leafy vegetables and beans. The roasted turmeric cauliflower and the yogurt mint dressing in this dish is what sets it apart and gives it that typical Indian character.


Recipes serves 4 people

Preparation time: 25 minutes



  • 200 g brown rice, cooked
  • ½ medium-sized cauliflower, cut in florets
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 tsp coriander seeds
  • a little bit of salt and pepper
  • 3 tbs sunflower oil
  • ½ red onion, halved again and cut into thin strips
  • 200 g chickpeas
  • ½ tsp chili powder
  • dash of oil for frying
  • 200 g peas (frozen or fresh), blanched for 2 minutes
  • 4 handfuls of fresh spinach leaves
  • 50 g slivered almonds, lightly roasted
  • large handful of fresh coriander leaves to use as garnish



  • 250 ml Greek yogurt
  • 2 handfuls of fresh mint leaves
  • 1 small handful fresh coriander leaves
  • 1 tbs sugar
  • 1 tsp cumin
  • 1 tsp salt
  • coarsely ground black pepper



1. Preheat the oven to 220 C. Cook the rice according to the instructions on the package and let it sit under a lid.

2. Mix the cauliflower florets in a large bowl with the sunflower oil, 1 tsp cumin, 1 tsp turmeric, coriander seeds, salt and pepper.

3. Place the florets on a baking sheet covered with baking paper and cook them for around 15 minutes until done. Remove them from the oven and let them cool off a bit.

4. Rinse the chickpeas off with water and strain them. Roast them in a large frying pan with a dash of oil and 1 tsp cumin and ½ tsp chili powder over a low flame until they become crispy.

5. Blanch the peas for around a minute in boiling water and roast the slivered almonds in a dry frying pan until the start to colour.

6. Prepare the dressing by mixing all the ingredients for it with a blender or a hand mixer, until it is completely smooth.

7. Divide all the ingredients into 4 bowls. Garnish with the slivered almonds and the coriander leaves and serve with the dressing.




  • 200 g black rice, cooked
  • 400 g mixed mushrooms
  • dash of coconut or sunflower oil to fry with
  • 200 g snow peas, cleaned and blanched
  • 1 large avocado, peeled, halved and in cut into slices
  • 8 small radishes, cut into slices
  • ¼ red onion, diced
  • pepper and salt
  • some little gem lettuce leaves for garnish
  • small handful coriander leaves for garnish



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