I recently started a new job.
Now, I'm usually the type of chick who makes her own lunch every day to ensure that I have a healthy, vegan meal but these last couple of weeks, I've been "forgetting" to pack my lunch which means I have to go out. Oh yeah- did I mention that my new office is right across the street from a Native Foods?
I would say the main reason for this "forgetfulness" has been the Sesame Kale Macro Bowl at Native Foods. It's one of my favorite items on the menu. Besides being super delicious, it's also very healthy and satisfying. It's a simple dish: Brown rice, steamed kale, savory tempeh, sauerkraut, drizzled with a creamy tahini dressing and served with a small cucumber seaweed salad. And it really rocks my world.
My recent "forgetfulness" and the resulting increased consumption of macro bowls has led me to crave macro bowls all the time. Or maybe I'm craving the balanced, healthy feeling I have when I eat them. Whatever the case, I decided to develop my own macro bowl recipe.
According to macrobiotic rules, a macro bowl (or meal) should consist of 50% grains (carbo-phobes don't be scared! Grains are good for us!), around 35% vegetables (bonus if that includes some leafy greens), roughly 10% legumes (beans of any sort will work but tofu and tempeh will also work because they are made from soy beans), some fermented vegetables, sea vegetables of some sort, and a creamy nut or seed-based dressing.
My bowl uses those guidelines but may not follow the ratios exactly to allow for a little more variety (that's a fancy way of saying I like lots o' stuff in my bowls). I start my macro bowl with some brown rice, and then add steamed kale and wakame (a type of seaweed), roasted sweet potatoes, cucumber "noodles" (though you can totally chop up your cucumber like a normal person if you want), chickpeas, avocado (because avocado belongs on everything), and pickled red cabbage. Over the top, I drizzled a bright, tangy turmeric-tahini dressing. Turmeric touts many health benefits (from anti-inflammatory to antioxidant and cancer prevention) so the dressing was just the icing on an already very healthy cake bowl.
So now I'm eating macro bowls all. the. time. I would even go as far as to say that it's my current obsession (well, that and Sherlock). Judging by the huge response I got when I posted a picture of this bowl earlier this week, I think it would be fair to say that many of you are also in love with the macro bowl. Don't worry- it's okay if you want to "forget" your current lunch plans in favor of this delectable bowl.
The Macro Bowl with Turmeric-Tahini Dressing
Ingredients
pickled red cabbage
- 1/2 head red cabbage sliced very thinly (use a mandoline if you have one)
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon agave syrup
- 1 teaspoon salt
turmeric-tahini sauce
- 1/4 cup tahini
- 1/4 cup water
- 1/4 cup lemon juice
- 1 tablespoon maple syrup
- 1 1/2 teaspoons liquid aminos
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground ginger
macro bowl
- 2 medium sweet potatoes, peeled and sliced into coins or cubed
- olive oil spray
- salt and pepper to taste
- 1 bunch of kale, de-stemmed and roughly chopped
- 1/2 cup dried wakame, soaked (rehydrated) in water for 5 minutes
- 2 cups cooked brown rice (or grain of choice)
- 2 cups (or one 15-ounce can, rinsed and drained) cooked chickpeas (or legume of choice)
- 1/2 English cucumber, spiralized into noodles or chopped
- 1/2 avocado, sliced
- sesame seeds for sprinkling
Instructions
- Make the pickled red cabbage at least 3 to 4 hours prior to serving the bowl (a day in advance would be preferable). Place the red cabbage in a large jar or airtight container. In a large measuring cup, combine the apple cider vinegar, water, agave syrup, and salt. Pour the liquid over the red cabbage and press the cabbage down so that it is fully covered. Cover the jar/container and place in the refrigerator until ready to serve (again- this should be at least 3 to 4 hours prior).
- To make the turmeric-tahini dressing, combine the dressing ingredients in a cup or small bowl and whisk until combined. Chill until ready to use.
- Preheat the oven to 425 F. Line a baking sheet with parchment paper. Spread the sweet potatoes out on the sheet. Spray with olive oil and sprinkle salt and pepper. Toss until fully coated. Roast in the oven for 20 to 25 minutes or until easily pierced with a fork, flipping once halfway through to ensure even cooking.
- Fill a large shallow sauce pan or medium pot with about 1 to 2 inches of water. Place a steamer basket in the pot and fill the basket with the chopped kale. Cover the pot and turn the heat up to hi. Once the water begins to boil, or after about 4 to 5 minutes, remove the kale from the basket and combine in a bowl with the rehydrated wakame.
- In 2 serving bowls, divide the cooked grains, legumes, cucumber, and sweet potato. Add a generous serving of the kale and wakame mixture and top with slices of avocado and a generous serving of pickled red cabbage. Drizzle the dressing over the top (and keep it handy in case you want to add more as you eat it) and then sprinkle the bowls with sesame seeds. Serve and enjoy!
Notes
Sauerkraut or any other pickled/fermented veggie can be used in place of the pickled red cabbage.
To make these bowls to go, prepare the bowls in airtight containers up until the point of adding the dressing (though you can add the sesame seeds). Pack the dressing separately. Chill both until ready to eat.
Ingredients
- 1/2 head red cabbage sliced very thinly (use a mandoline if you have one)
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon agave syrup
- 1 teaspoon salt
- 1/4 cup tahini
- 1/4 cup water
- 1/4 cup lemon juice
- 1 tablespoon maple syrup
- 1 1/2 teaspoons liquid aminos
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground ginger
- 2 medium sweet potatoes, peeled and sliced into coins or cubed
- olive oil spray
- salt and pepper to taste
- 1 bunch of kale, de-stemmed and roughly chopped
- 1/2 cup dried wakame, soaked (rehydrated) in water for 5 minutes
- 2 cups cooked brown rice (or grain of choice)
- 2 cups (or one 15-ounce can, rinsed and drained) cooked chickpeas (or legume of choice)
- 1/2 English cucumber, spiralized into noodles or chopped
- 1/2 avocado, sliced
- sesame seeds for sprinkling
Instructions
- Make the pickled red cabbage at least 3 to 4 hours prior to serving the bowl (a day in advance would be preferable). Place the red cabbage in a large jar or airtight container. In a large measuring cup, combine the apple cider vinegar, water, agave syrup, and salt. Pour the liquid over the red cabbage and press the cabbage down so that it is fully covered. Cover the jar/container and place in the refrigerator until ready to serve (again- this should be at least 3 to 4 hours prior).
- To make the turmeric-tahini dressing, combine the dressing ingredients in a cup or small bowl and whisk until combined. Chill until ready to use.
- Preheat the oven to 425 F. Line a baking sheet with parchment paper. Spread the sweet potatoes out on the sheet. Spray with olive oil and sprinkle salt and pepper. Toss until fully coated. Roast in the oven for 20 to 25 minutes or until easily pierced with a fork, flipping once halfway through to ensure even cooking.
- Fill a large shallow sauce pan or medium pot with about 1 to 2 inches of water. Place a steamer basket in the pot and fill the basket with the chopped kale. Cover the pot and turn the heat up to hi. Once the water begins to boil, or after about 4 to 5 minutes, remove the kale from the basket and combine in a bowl with the rehydrated wakame.
- In 2 serving bowls, divide the cooked grains, legumes, cucumber, and sweet potato. Add a generous serving of the kale and wakame mixture and top with slices of avocado and a generous serving of pickled red cabbage. Drizzle the dressing over the top (and keep it handy in case you want to add more as you eat it) and then sprinkle the bowls with sesame seeds. Serve and enjoy!
Notes
Sauerkraut or any other pickled/fermented veggie can be used in place of the pickled red cabbage.
To make these bowls to go, prepare the bowls in airtight containers up until the point of adding the dressing (though you can add the sesame seeds). Pack the dressing separately. Chill both until ready to eat.
What's in your favorite Bowl?
Photography by Chris Miller
Michelle
Congrats on the new job!!! I have been bringing mason jar salads my new obsession. This does look so good. I sometimes forget my lunch but I am down the street from Native Foods and Seabirds, so I have options too. I have yet to do the fermented veggies and it looks so simple
Marla
Michelle, I have to laugh because as I looked at this beautiful bowl I was trying to figure out how to put it in a Mason jar!
These photos are just beautiful!
Bobbie || the vegan crew
Congrats on the new job! There's no way I'd forget to pack my lunch if this beauty was on the menu! 🙂
Cadry
I highly approve of this bowl and of the Sherlock obsession. Very warranted indeed.
Liz @ Floating Kitchen
This bowl is so colorful. Love it! I can imagine eating it would make anyone feel supercharged! Can't wait to try ti!
Nicole
This looks amazing! Especially the pickled cabbage part. We don't have Native Foods here in Canada so I'm happy to make this instead. 🙂
millie l Add A Little
Looks delicious - the dressing is fantastic!
Sylvia
Oh my this sounds yummy - all stuff I love to eat anyway, but in a combination I wouldn't have thought of on my own! Definitely adding this to my repertoire! Sherlock already is on the menu (heh heh heh!) 😉
Mira
Oh my... I absolutely have to make this after my juice fast! Sounds and looks so delicious!
Lindsey
I see this finding it's way into my lunch all next week!!
Erin Salisbury
Hi! Just made this and eating it NOW! So good and healthy. The dressing is amazing. Will definitely make again!
keepinitkind
I'm so happy you like it, Erin! It's a new favorite of ours too. 🙂
KS
This looks amazing! I'm going to try this recipe because it is so delicious just to the eye! I cant wait to try it out.
teresa@sweetveg.org
Yum, Kristy! This looks super delicious. I am going to try your tahini sauce. I have never thought about adding turmeric!! The color is beautiful. Have you tried fresh turmeric in it?
I want to clarify a little thing about the macrobiotic guidelines. It's super confusing, but the recommended percentage of various foods is by weight, not volume. Grains weigh a lot more than vegetables, so it ends up being a smaller quantity of grains than one would initially think. 🙂
Hannah
This looks so gorgeously pretty 🙂 and delicious to boot. Do you use raw or roasted tahini?
I've just found the blog, featured on the clearspring blog/Facebook, but congrats on the job!!
h x
keepinitkind
Thank you so much! I usually use roasted tahini but raw would work just as well. 🙂
Gotcakee
This is the lunch of my dreams. It looks so delicious! Also, just wait till you get to season three of Sherlock. It (somehow) gets insanely better each season!
keepinitkind
Thank you! We've actually finished all 3 seasons and after a couple weeks, we missed it so we started re-watching the show from the beginning. It's just as good the 2nd time!
Kelly
Do you think pickled beets would work well in place of the pickled cabbage?
I've never tried a macro bowl but it looks delish!!
keepinitkind
Thank you! I think pickled beets would be fine. 🙂
Suzanjo
This looks amazing. Great colors. I can't wait to try it. Thank you so much for taking the time to post this recipe.
Nancy
This was absolutely scrumptious! Thank you and please continue to share such beautiful and yummy recipes!
Lindy
Hello! I am in love with your macro bowls. I've been enjoying variations for the last month now. Question: when you finish the picked cabbage, do you dump the liquid and start over, or do you use it somehow? (Chop up more cabbage and throw it in? Would that not be as nutritious?)
keepinitkind
Thanks, Lindy! I actually will throw the leftover liquid into a random pan of vegetables or add it to a quick dressing. 🙂
Lucy James
My only comment (it sounds amazing) is that I don't think quickly pickled vegetables (like the cabbage) are actually fermented vegetables. Fermentation is a different process and produces food that is good for gut health.
Emma
Hi there
This looks delicious! If I make a big batch of the dressing, how long will it last in the fridge? Thank you
keepinitkind
Thank you. I would say 3 to 5 days.
Chrissie
Looks awesome!! I will be trying it tonight! Any chance you have the macro break down for this?? Cal/carb/fat/protein??
keepinitkind
Thanks. I don't have any nutritional information for my recipes, though. 🙂
Leah
Does this transport well? I'm looking at making one to take to work for lunch, would I just try to keep some of the components separate and assemble at work do you think?? Any tips would be most appreciated, I've never eaten a macro bowl let alone made one but this makes me want to be adventurous! 🙂
keepinitkind
I would put it together either the night before or the morning of, and store the dressing separately. If you make it further in advance than that, I would store the elements separately. Good luck!
Megan
This looks fantastic! What are the actual macro numbers on this? carbs/protein/fat?
keepinitkind
I do not track nutritional information on my recipes. Sorry.