Macro Veggie Bowl

This tasty vegetable bowl’s headliner is a bright turmeric tahini sauce! It gives the combination of fresh vegetables, rice, and beans a burst of vibrant flavor.Macro Veggie Bowl

Macro Veggie Bowl

Every time I felt the need for a filling, detoxifying veggie bowl like this one while we were living in Austin, I went to Casa de Luz, a macrobiotic restaurant. It serves a single rotating meal that always includes a grain, a legume, blanched greens, steaming vegetables, a pickled vegetable, and a delectable sauce rather than a menu. Although it might seem restrictive, I have had some of the greatest veggie and sauce combinations of my life there. Make sure to check it out if you’re ever in Austin!Macro Veggie Bowl

Macro Veggie Bowl

I made my own veggie bowl using the macrobiotic pattern after years of savoring delectable, healthful meals at Casa de Luz. This recipe is completely plant-based and gluten-free, yet it doesn’t taste like “health food.” A spoonful of sauerkraut adds a delightful sour pop, and a bright turmeric tahini sauce gives it a burst of flavor. Make it anytime you have a hankering for something delicious, filling, and invigorating.Macro Veggie Bowl

My Veggie Bowl Recipe Ingredients

As previously said, I constructed this nutritious vegetable dish using Caza de Luz’s pattern. What I selected for each macrobiotic category is as follows:Macro Veggie Bowl

• A delicious sauce – My “casa bowl” at home was made with a fantastic turmeric tahini sauce! It’s my favorite kind of creamy sauce as you can quickly whisk it up without using a blender. It tastes fantastic on almost everything, but you’ll especially like it on this veggie bowl!
• Steamed vegetables – I cooked the kale, broccoli, and carrots until they were bright and soft.
• A legume – I tried mung beans, which was a step outside of my comfort zone. They cook up much faster than ordinary dried beans!
• A grain – I chose brown rice.
• A pickled vegetable – Sauerkraut! I adore Bubbies.

I went out of my way and put some raw radishes to my veggie bowl as a last finishing touch. They give this recipe a wonderful crunch and peppery flavor, but you may omit them if you want.Macro Veggie Bowl

If you wish to meal prep these ingredients for lunch or dinner during the week, they all keep well in the refrigerator. An additional piece of advice is to use caution when handling turmeric sauce in the kitchen. Although I adore its vivid hue, it can quickly discolor everything with yellow.Macro Veggie Bowl

Veggie Bowl Recipe Variations

Feel free to alter this recipe, but it’s great just the way it is! Here are some suggestions to get you going:

• Cook the veggies in a different way. Roast the broccoli instead of steaming it! Additionally, you might roast the carrots or massage the raw kale before adding it to your dish.
• Or use different veggies entirely. This recipe would be a terrific way to incorporate roasted veggies such as beets, Brussels sprouts, butternut squash, cauliflower, and sweet potatoes.
• Swap in a different legume. I suggest roasted chickpeas, black beans, or lentils, but you could also use another protein, such as baked tofu or tempeh.
• Vary your grain. Replace the brown rice with white rice, quinoa, or farro. Or use cauliflower rice instead of grains for even more veggie power!
• Switch the sauce. You have countless possibilities, really. Try this tahini dressing or one of these four tahini sauce variations. You could also use the carrot ginger dressing from this recipe, vegan ranch, cilantro lime dressing, or green goddess dressing!

Tell me what you think of the modifications!

More Favorite Bowl Recipes

Try one of these delectable meals next if you enjoy this macro veggie bowl:

• Bowls of Adzuki Beans
• The Greatest Buddha Bowl
• Bowls of Sesame Soba Noodles
• Choose from these 15 Greatest Rice Bowl Recipes
• Roasted Veggie Grain Bowl
• Vegan Burrito Bowl
• Sweet Potato Quinoa Bowl!

Macro Veggie Bowl

Ingredients

• Two red radishes or one watermelon radish
• a lemon squeeze
• One cup of cooked lentils or sprouting mung beans, uncooked
• Three medium or six tiny carrots, steamed
• One small head of cooked broccoli florets and eight chopped kale leaves
• Two cups of quinoa or brown rice
• Half a cup of fermented vegetables, such as sauerkraut
• Two teaspoons of optional hemp or sesame seed microgreens
• Cracked black pepper and sea salt

Turmeric Tahini

• Extra virgin olive oil, one tablespoon
• One tablespoon of lemon juice
• Half a teaspoon of tahini
• Half a tablespoon of water
• half a minced garlic clove
• 1/4 teaspoon of freshly cracked black pepper
• sea salt
• crushed turmeric

Instructions

1. Prepare the sauce. Combine the olive oil, lemon juice, tahini, water, turmeric, garlic, and a large amount of salt and pepper in a small bowl. Put aside.
2. Slice the radish thinly (a mandolin works best for this), then toss with a squeeze of lemon. Put aside.
3. As directed on the package, cook the mung beans in boiling salted water until they are soft. Empty.
4. Cover and steam the carrots in a steamer basket over a pot of simmering water for 7 to 10 minutes, or until they are just soft. Take out and put aside. After that, steam the broccoli for 4 to 5 minutes, or until it is soft but still bright green. Finally, steam the kale for 30 to 1 minute, or until it is barely soft.
5. Put the brown rice, mung beans, broccoli, kale, carrots, sauerkraut, sesame seeds, and microgreens (if using) in separate bowls. Serve with the Turmeric Tahini Sauce after seasoning with salt and pepper.

Every time I felt the need for a filling, detoxifying veggie bowl like this one while we were living in Austin, I went to Casa de Luz, a macrobiotic restaurant. It serves a single rotating meal that always includes a grain, a legume, blanched greens, steaming vegetables, a pickled vegetable, and a delectable sauce rather than a menu. Although it might seem restrictive, I have had some of the greatest veggie and sauce combinations of my life there. Make sure to check it out if you’re ever in Austin!Macro Veggie Bowl

I made my own veggie bowl using the macrobiotic pattern after years of savoring delectable, healthful meals at Casa de Luz. This recipe is completely plant-based and gluten-free, yet it doesn’t taste like “health food.” A spoonful of sauerkraut adds a delightful sour pop, and a bright turmeric tahini sauce gives it a burst of flavor. Make it anytime you have a hankering for something delicious, filling, and invigorating. Macro Veggie Bowl