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Macro Veggie Bowl

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!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Side Dishes
Cuisine: American
Calories: 450

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.