Ayurveda · Yoga · Seasonal Living
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Lemon-Tahini Harmony Bowl
Serves:
1
Prep Time:
10
Cook Time:
10
Ingredients:
1 c raw spinach leaves
¾ c cooked quinoa
½ c cooked chickpeas (or canned, drained)
¼ c steamed or blanched edamame
¼ c marinated or steamed artichoke hearts
½ cucumber, sliced
2 Tbsp finely chopped onion
1 Tbsp tahini
1 Tbsp lemon juice (plus more for dressing)
1 tsp apple cider vinegar (ACV)
1½ Tbsp olive oil
1 Tbsp pine nuts
Salt and black pepper to taste
Preparation/Cooking Steps:
Prepare the base: Gently layer raw spinach at the bottom of a medium bowl.
Cook and cool quinoa if not already prepared. Fluff and place over the spinach.
Arrange cucumber slices, chickpeas, edamame, and artichoke hearts around the bowl, creating a colorful medley.
In a small jar or bowl, whisk together olive oil, apple cider vinegar, lemon juice, and chopped onion. Drizzle over the ingredients.
In another small bowl, stir tahini with a touch of lemon juice and warm water to thin, creating a creamy sauce. Drizzle generously over the top.
Finish with a sprinkle of pine nuts, salt, and black pepper to taste.
Dosha Customization:
For Vata: Slightly warm the bowl (steam spinach, serve quinoa and chickpeas warm). Add more olive oil or a touch of ghee, and reduce raw onion.
For Pitta: Ensure all ingredients are cool or room temperature. Limit onion and ACV; use more cucumber and tahini.
For Kapha: Use less tahini and pine nuts; increase bitter greens like arugula. Add warming spices (like a pinch of cayenne or ginger) to the dressing.
Doshas Pacifies
Pitta, Vata, Kapha
Best in:
Early-Spring, Late-Spring, Spring, Summer
Gunas:
Easy, Grounding, Light
Recipe Analysis from an Ayurvedic & Western perspective
The Lemon-Tahini Harmony Bowl brings together tri-doshic ingredients that are particularly balancing for Pitta and Vata doshas. Quinoa and chickpeas offer grounding and sustaining energy, making this bowl nourishing yet light. Cooling elements like cucumber, spinach, and artichoke hearts gently cleanse the liver and support Pitta balance. Edamame adds protein and a slightly astringent quality, beneficial for Kapha and Vata in moderation. The tahini-lemon drizzle adds unctuousness, which calms Vata, while the lemon-apple cider vinegar dressing stimulates digestive fire (agni) without aggravating Pitta. Pine nuts add a sweet and slightly oily touch to round out the six tastes and offer a satisfying finish. Ideal during warm months or after a period of indulgence.