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5.0 from 15 votes

Macro Veggie Bowl

Prep these simple components ahead of time to pack this healthy veggie bowl for lunch, or make it for an easy weeknight dinner!

Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 1 watermelon radish or 2 red radishes
  • squeeze of lemon
  • 1 uncooked cup sprouted mung beans or cooked lentils
  • 6 small or 3 medium carrots steamed
  • 1 small head broccoli florets steamed
  • 8 kale leaves chopped
  • 2 cups brown rice or quinoa
  • ¾ cup  sauerkraut or other fermented veggie
  • 2 tablespoons sesame seeds or hemp seeds
  • microgreens optional
  • Sea salt and 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 ground turmeric
  • Sea salt and freshly cracked black pepper

Instructions

    Cup of Yum
  1. 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.
  2. Thinly slice the radish (this is best done on a mandolin), and toss the slices with a squeeze of lemon. Set aside.
  3. Cook the mung beans in boiling salted water according to package directions, or until tender. Drain.
  4. 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.
  5. 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.