Yoga Bowl


The Naked Cookbook

Published by Ten Speed Press

This is the sort of restorative dish that your body yearns for after exercise. It is packed full of natural plant-based protein, including beta-carotene-rich sweet potato and nutty brown rice. This is pure comfort in a bowl.

Photo credit: Columbus Leth


Recipe CourseMain Course


  • For the Bowl:
  • 1 1/4 cups red lentils
  • 2 tablespoons coconut oil
  • 1 onion, minced
  • 4 garlic cloves, crushed
  • 1-inch piece of fresh ginger
  • 2 teaspoons cumin seeds
  • 1 tablespoon mild curry powder
  • Pinch of sea salt
  • 5 cups vegetable stock
  • Scant 1 cup canned coconut milk
  • 9 ounces sweet potato, peeled and cubed
  • Freshly ground black pepper
  • Cooked brown rice, for serving
  • Coconut Salsa (below), for serving
  • For the Salsa:
  • 1 2/3 cups unsweetened shredded dried coconut
  • 1 3/4 cups plain Greek yogurt
  • 3 tablespoons chopped cilantro
  • 1 long green chile, seeded and minced
  • 1 teaspoon freshly squeezed lime juice
  • 1/2 teaspoon sea salt


To Make the Bowl

  1. Wash the lentils until the water runs clear, then drain and put in a large pan.

  2. Heat the oil in a skillet over low heat, add the onion, and sauté until soft. Add the garlic, ginger, cumin seeds, and curry powder and cook, stirring occasionally, for a couple of minutes to bring out their fragrance.

  3. Add the onion and spices to the lentils with a pinch of salt. Stir in the stock and coconut milk. Bring to a boil and skim off any scum that rises to the surface.

  4. Turn down the heat and simmer very gently, with the lid ajar, for 25 to 30 minutes, until creamy, stirring occasionally. Add the sweet potato and cook for 10 to 15 minutes, uncovered, until the sweet potato is soft but not falling apart. Add a little water if necessary to achieve the preferred consistency, and season with pepper and more salt to taste.

  5. Serve with a scoop of brown rice and a dollop of coconut salsa.

To Make the Salsa

Place the coconut in a bowl with 3 to 4 tablespoons hot water and let soften for 5 minutes. When water has absorbed, mix in the rest of the ingredients. Store salsa in a sealed container in the refrigerator for up to 5 days.


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Really easy and really good. I made it with red wild rice and also with boiled buckwheat and it was great as a packed lunch at work too.

I love veggie bowls, and this one looks so good with its combo of coconut, sweet potato, and lentil! Am definitely going to have to make this for dinner this week


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