Yogi Bowl with Cashew Cilantro Dressing

Today we’re sharing one of our favorite go-to lunches with you. Surely by now you have all heard of Buddha Bowls. We have posted one before that you can check out here.

One bowl meals are an awesome way to incorporate a large variety of veggies into your daily routine. We’re giving this one a new spin by calling it a Yogi Bowl, because after you eat all of this goodness you will feel the same yoga bliss that you would after a juicy yoga class.

We’re using forbidden black rice as the grain base for this Yogi Bowl because it is so beautiful, naturally sweet, and of course–ridiculously good for you.

Forbidden rice is a nutrient dense food and a great source of iron, vitamin E, and antioxidants (more than in blueberries!).

We’ve loaded the bowl up with a variety of cleanse-friendly veggies like carrots, bok choy, snow peas, mushrooms, and avocado. Feel free to change up the roster to use up what you have floating around in your refrigerator.

The dressing used here is one of our favorite go-to vegan, non-dairy, “creams.” It’s made by soaking cashews overnight, adding cilantro, lime, and some spices before giving it a whirl in the blender until creamy and smooth.  It adds a nice pop to the bowl and is completely plant-based.

This recipe will make approximately three bowls, which means you will have plenty for a few lunches as well as a quick dinner too!

Do you have a favorite Buddha or Yogi Bowl combo? Share it with us in the comment section below.

With lots of yogi nectar,


Yogi Bowl with Cashew Cilantro Dressing

Serving: 3 bowls


  • 1 ½ cups water
  • Pinch of sea salt
  • 1 cup black forbidden rice (found in the rice section of your local Whole Foods)
  • 3 carrots, chopped into 1” pieces
  • 2 cups snow peas
  • 2 small heads baby bok choy, chopped into 1-2” pieces
  • 1 TB. coconut oil
  • 2 cups crimini or shitake mushrooms, cut in half
  • Sesame seeds, for garnish
  • ½ avocado, peeled and sliced thinly + 2 TB. for dressing
  • ¾ cup cashews, raw, soaked in 2 cups water overnight, drained
  • Juice of 1 large lime, fresh
  • 2 cloves garlic, large
  • ½ cup fresh cilantro
  • ½ tsp. garlic powder
  • 1 tsp. sea salt
  • ½ cup water


In a medium saucepan, bring water, salt, and forbidden rice to a boil. Once boiling, turn the heat down to a simmer and cover. Cook for about 25 minutes or until water has evaporated and rice is soft. Turn heat off and let stand covered for 10 minutes.

Meanwhile, put ½ cup of water into a pot with a steaming basket and bring to a boil. Place carrots and snow peas in steamer basket, cover and steam for 5-7 minutes. Finish by steaming the bok choy for 2 minutes the same way.

In a skillet on medium heat add coconut oil and wait until melted and glossy. Add mushrooms and cook for about 5 minutes or until seared on each side. Season with sea salt to taste.

To make the Cashew Cilantro Dressing place the 2 tablespoons of avocado, soaked and drained cashews, lime juice, garlic, cilantro, garlic powder, sea salt, and water in a blender. Puree the mixture until smooth. Add more water as needed to get things moving in the blender and to get your preferred consistency.

To assemble the bowl place 1 cup forbidden rice on the bottom of a large bowl. Arrange the carrots, bok choy, snow peas, and mushrooms as you see fit over the rice. Place a few slices of avocado on top and the sesame seeds to garnish. Pour over a few tablespoons of the Cashew Cilantro Dressing. Enjoy!

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