Paurastya (Eastern) Sesame Ginger Miso Bowl

Recipe from Eat Feel Fresh: A Contemporary, Plant-Based Ayurvedic Cookbook by Sahara Rose.


*Serves 1*

  • 1/2 cup cooked quinoa or brown rice
  • 2 cups arugula or baby spinach (option to omit for vata)
  • 1 nori sheet, cut into eight pieces
  • 1/2 cup grated carrot
  • 1/2 avocado, sliced
  • 1/2 English cucumber, thinly sliced
  • 2 tbsp alfalfa sprouts
  • 2 tbsp *sesame ginger miso dressing (see below for recipe)
  • Toppings: black sesame or hemp seeds, fresh mint, sliced scallions


  1. Place quinoa in a bowl and add arugula, carrot, edamame, avocado, cucumber, nori, and sprouts.
  2. Drizzle with dressing and top with sesame or hemp seeds, fresh mint, and sliced scallions.

Six Tastes:

  • Sweet: quinoa or rice, carrots, avocado
  • Sour: lime (dressing)
  • Salty: nori, miso (dressing)
  • Bitter: scallions, arugula, spinach, cucumber
  • Pungent: garlic (dressing), ginger (dressing)
  • Astringent: sesame seeds, edamame, sprouts

Sesame Ginger Miso Dressing


*Makes 1/2 cup*

  • 1 tbsp freshly grated ginger
  • 1 tbsp white miso
  • 1 tbsp tahini
  • juice of 1/2 lime
  • 1 tbsp apple cider or coconut vinegar
  • 1-2 small garlic cloves (omit for pitta), minced
  • 2 tbsp coconut aminos or tamari
  • 1 drop liquid monk fruit or 1/4 tsp coconut sugar (optional)
  • 2 tbsp warm water


In a blender or food processor, combine all ingredients and blend until smooth. Refrigerate in an airtight container for up to 5 days.