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Recipe  •  03 December 2018


Durga (Warrior Goddess) Bowl with Herbal Cashew Tzatziki

A healthy, protein-packed meal with quinoa, hummus, cucumber and avocado from Eat Feel Fresh.

Six taste bowls are my recommended lunches, which contain the six tastes of Ayurveda: sweet, sour, salty, bitter, pungent and astringent. Each of these tastes has macro and micro-nutritional value and necessary for a balanced diet.

Durga is the fierce warrior goddess whose name literally means “the invincible one.” After having this bowl, you may just started channeling her. It contains protein-packed quinoa, hemp seeds, hummus and chickpea meat, which are well-balanced with cooling veggies such as spinach, cucumber and parsley. Add in the endurance-building healthy fats like avocado, cashews and tahini and you’ve got yourself ready for battle (battling disillusion, that is.)


Sweet: quinoa, avocado

Sour: lemon

Salty: sea salt

Bitter: parsley

Pungent: garlic

Astringent: tahini, dill

Durga (Warrior Goddess) Bowl with Herbal Cashew Tzatziki

Serves 1


  • 1/2 cup cooked quinoa
  • 2 cups spinach (fresh for Pitta, steamed for Vata and Kapha)
  • 4 baby beets, steamed and sliced
  • 1/2 cup medium cucumber, diced
  • 2 tbsp finely chopped parsley
  • 1 avocado, thinly sliced
  • 2 tbsp hummus or chickpeas
  • 1 tbsp hemp seeds, for garnish

For the tzatziki

  • 1 cup cashews, soaked for 2–4 hours
  • 4 tbsp lemon juice
  • 2 tbsp tahini
  • 5–7 tbsp water
  • ¼ tsp sea salt
  • black pepper, to taste
  • 1 medium cucumber, peeled and diced
  • 1/3 cup chopped fresh dill


To make the tzatziki, in a food processor or blender, combine cashews, lemon juice, tahini, 5 tbsp water, salt, and pepper. Blend until smooth and creamy.

Transfer to a bowl and stir in diced cucumber, dill, parsley, and mint.

To assemble, spread quinoa in a wide bowl and top with spinach, baby beet, cucumber, parsley, avocado and the hummus or chickpeas. Sprinkle with hemp seeds and serve with ¼ of the prepared tzatziki sauce.

Note: Refrigerate leftover tzatziki sauce in an airtight container for up to 2 days.

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