Macro Veggie Bowl
User Reviews
5
10 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Macro Veggie Bowl
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Prep these simple components ahead of time to pack this healthy veggie bowl for lunch, or make it for an easy weeknight dinner!
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Ingredients
- 1 watermelon radish or red radishes, 2
- lemon squeeze
- 1 mung beans sprouted, uncooked cup; or cooked lentils
- 6 carrot steamed, small or 3 medium
- 1 broccoli steamed, small head florets
- 8 kale leaves chopped
- 2 cups brown rice or quinoa
- ¾ cup sauerkraut or other fermented vegetable
- 2 tablespoons sesame seeds or hemp seeds
- microgreens optional
- sea salt freshly cracked black pepper
- black pepper freshly cracked black pepper
Turmeric Tahini
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon tahini
- 1/2 tablespoon water
- 1/2 garlic clove, minced
- 1/4 teaspoon Turmeric ground
- sea salt freshly cracked black pepper
- black pepper freshly cracked black pepper
Instructions
- Make the sauce. In a small bowl, mix together the olive oil, lemon juice, tahini, water, garlic, turmeric, and generous pinches of salt and pepper. Set aside.
- Thinly slice the radish (this is best done on a mandolin), and toss the slices with a squeeze of lemon. Set aside.
- Cook the mung beans in boiling salted water according to package directions, or until tender. Drain.
- In a steamer basket over a pot of simmering water, steam the carrots, covered, until just tender, 7 to 10 minutes. Remove and set aside. Next steam the broccoli until tender but still bright green, 4 to 5 minutes. Lastly, steam the kale until just tender, 30 seconds to 1 minute.
- Assemble individual bowls with the brown rice, mung beans, carrots, broccoli, kale, sauerkraut, sesame seeds and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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