Macro Veggie Bowl

Whenever I find myself craving something fresh, vibrant, and full of life, I turn to my trusty Macro Veggie Bowl. This dish has become a staple in my kitchen, especially during those busy weeknights when I want to whip up something nutritious that doesn’t skimp on flavor. Imagine a bowl filled with colorful veggies, hearty grains, and a drizzle of creamy sauce that brings everything together. It’s like a celebration of nature’s bounty right in your bowl! I love experimenting with different combinations of vegetables, grains, and toppings, making each bowl a unique creation. The Macro Veggie Bowl not only satisfies my hunger but also nourishes my body, leaving me feeling energized and ready to take on whatever the day throws my way.

What You Need for Macro Veggie Bowl

The ingredients for the Macro Veggie Bowl are a vibrant mix of goodness. Each component brings its unique flavor and texture, and when combined, they create a symphony of taste that awakens your palate. The key players include fresh vegetables, hearty grains, and a zesty dressing that ties everything together. Let’s dive into what you’ll need to create this colorful masterpiece!

• 1 watermelon radish or 2 red radishes: Radishes add a crunchy texture and a hint of peppery flavor that brightens up the bowl.
• squeeze of lemon: A splash of lemon juice enhances the freshness of the ingredients and brings a zesty zing.
• 1 uncooked cup sprouted mung beans or cooked lentils: These legumes provide protein and a satisfying chewiness.
• 6 small or 3 medium carrots, steamed: Sweet and tender, steamed carrots add a delightful softness to the mix.
• 1 small head broccoli florets, steamed: Broccoli offers a crisp bite and is packed with nutrients.
• 8 kale leaves, chopped: Nutrient-rich kale adds a hearty green element that’s delicious and healthy.
• 2 cups brown rice or quinoa: This grain base makes the dish filling and provides essential carbohydrates.
• ¾ cup sauerkraut or other fermented veggie: Fermented veggies add a tangy flavor and probiotics for gut health.
• 2 tablespoons sesame seeds or hemp seeds: These seeds lend a nutty flavor and are rich in healthy fats.
• microgreens, optional: Microgreens add an elegant touch and an extra layer of nutrients.
• Sea salt and freshly cracked black pepper: Essential for seasoning and enhancing all the flavors.
• 1 tablespoon extra-virgin olive oil: Rich in heart-healthy fats, this oil serves as a base for the dressing.
• 1 tablespoon lemon juice: Adds acidity and brightness to the sauce.
• 1/2 tablespoon tahini: Creamy and nutty, tahini compliments the dressing beautifully.
• 1/2 tablespoon water: Helps achieve the desired consistency in the sauce.
• 1/2 garlic clove, minced: Fresh garlic adds a lovely aroma and flavor to the dressing.
• 1/4 teaspoon ground turmeric: Turmeric provides a warm color and has health benefits.

Making This Macro Veggie Bowl

Creating a Macro Veggie Bowl is a fun and rewarding process. You’ll find that it’s not only straightforward but also enjoyable as you layer all the vibrant ingredients together. Follow these simple steps to bring your delicious bowl to life, and savor every bite!

1. To start, make the sauce. In a small bowl, mix together the extra-virgin olive oil, lemon juice, tahini, water, garlic, turmeric, and generous pinches of sea salt and black pepper. Whisk it until smooth and creamy, then set aside. This sauce is what brings all the flavors together, so don’t skip this step!
2. Next, thinly slice the watermelon radish (or red radishes) into thin rounds—this is best done on a mandolin for even slices. Toss the slices with a squeeze of lemon. This step enhances their flavor and adds brightness to the dish.
3. Then, cook the mung beans in boiling salted water according to the package directions or until tender. Once done, drain them and set aside. These legumes are packed with plant-based protein, making your bowl hearty.
4. Now, in a steamer basket over a pot of simmering water, steam the carrots, covered, until just tender, about 7 to 10 minutes. When they’re fork-tender, remove them and set aside. Steaming will keep them vibrant and nutritious.
5. Next, steam the broccoli until tender but still bright green, about 4 to 5 minutes. This method preserves its beautiful color and crunch—just what you want in a Macro Veggie Bowl.
6. Lastly, steam the kale until just tender, roughly 30 seconds to 1 minute. You want it to wilt slightly while still retaining some of its greens. This will add a lovely texture to your bowl.
7. Now it’s time to assemble your bowls! Start with a base of brown rice or quinoa, followed by a generous helping of mung beans, carrots, broccoli, kale, and a scoop of sauerkraut. Don’t hesitate to get creative and layer them beautifully!
8. Sprinkle some sesame seeds or hemp seeds on top for added crunch and nutrition. If you’re using microgreens, add them as a finishing touch to elevate your bowl.
9. Finally, season each bowl with sea salt and freshly cracked black pepper to taste. Serve the Turmeric Tahini Sauce on the side or drizzled generously over the top. Enjoy your wholesome creation!

Change It Up

Every time you make a Macro Veggie Bowl, you can change it up to keep things exciting. Here are some fun ways to experiment with this dish:

• Storage: After assembling, any leftovers can be stored in the refrigerator for up to three days. Keep the sauce separate to avoid sogginess.
• Freezing: While the assembled bowls are not ideal for freezing, you can freeze the individual components like brown rice or mung beans for later use.
• Pairing: Consider serving this with a side of grilled chicken or fish for added protein, or enjoy it as a standalone meal.
• Flavor Variations: Add different spices or herbs to the sauce, such as cumin or cilantro, to change up the flavor profile.
• Seasonal Ingredients: Adapt the recipe to reflect seasonal produce. In the fall, try butternut squash or sweet potatoes!
• Extra Crunch: Top your bowl with toasted nuts or seeds for a delightful crunch and extra flavor.

Accompaniments for Macro Veggie Bowl

When it comes to serving the Macro Veggie Bowl, the options are plentiful. Here are some fantastic accompaniments and occasions to consider:

• Fresh Herbs: Enhancing your bowl with fresh herbs like basil or cilantro can add an aromatic twist.
• Side Salads: Pair your bowl with a light side salad dressed simply with lemon and olive oil for a refreshing touch.
• Perfect for Lunch: This bowl makes for an excellent lunch option! It’s easy to pack and take with you to work or school.
• Family Dinners: Serve the Macro Veggie Bowl as a main dish during family dinners, allowing everyone to customize their own.
• Meal Prep: This dish is perfect for meal prep; you can batch cook the components and have ready-to-go meals throughout the week.
• Seasonal Celebrations: This vibrant bowl is ideal for gatherings and celebrations, showcasing the colorful ingredients that everyone will love.

FAQ

Conclusion

The Macro Veggie Bowl is a celebration of fresh flavors and nourishing ingredients that come together to create a satisfying meal perfect for any occasion. With its vibrant colors and delicious taste, it’s hard to resist giving it a try. Whether you’re looking for a quick weeknight dinner or a meal prep solution, this bowl has you covered. I encourage you to experiment with different veggies and grains to make this dish your own. Enjoy every flavorful bite!

Macro Veggie Bowl

The ultimate comfort food, the Macro Veggie Bowl is a colorful and nutrient-packed dish that combines fresh vegetables and hearty grains for a satisfying meal. Perfect for meal prep or a quick weeknight dinner!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 watermelon radish or 2 red radishes Watermelon radish or red radishes
• 1 squeeze lemon
• 1 cup sprouted mung beans or cooked lentils
• 6 small or 3 medium carrots, steamed
• 1 small head broccoli florets, steamed
• 8 leaves kale, chopped
• 2 cups brown rice or quinoa
• ¾ cup sauerkraut or other fermented veggie
• 2 tablespoons sesame seeds or hemp seeds
• 1 optional microgreens
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• ½ tablespoon tahini
• ½ tablespoon water
• ½ clove garlic, minced
• ¼ teaspoon ground turmeric
• Sea salt and freshly cracked black pepper salt and pepper

Equipment

• Saucepan
• Mixing Bowl
• Chef's Knife
• Large Pot

Method

 

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 and toss 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 simmering water, steam the carrots until just tender, about 7 to 10 minutes. Remove and set aside.
5. Next, steam the broccoli until tender but still bright green, about 4 to 5 minutes.
6. Lastly, steam the kale until just tender, roughly 30 seconds to 1 minute.
7. Assemble individual bowls with the brown rice, mung beans, carrots, broccoli, kale, sauerkraut, sesame seeds and optional microgreens.
8. Season with salt and pepper and serve with the Turmeric Tahini Sauce.

Notes

Extra tips or suggestions here.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.