Macro Veggie Bowl
Ingredients
The Veggies
-
1
piece
watermelon radish or 2 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
-
optional
microgreens
-
to taste
sea salt and freshly cracked black pepper
Turmeric Tahini Sauce
-
1
tablespoon
extra-virgin olive oil
-
1
tablespoon
lemon juice
-
½
tablespoon
tahini
-
½
tablespoon
water
-
½
clove
garlic, minced
-
¼
teaspoon
ground turmeric
-
to taste
sea salt and freshly cracked black pepper
Instructions
- Prepare the sauce by mixing olive oil, lemon juice, tahini, water, garlic, turmeric, salt, and pepper in a small bowl.
- Thinly slice the radish and toss with a squeeze of lemon.
- Cook the mung beans in boiling salted water until tender, then drain.
- Steam the carrots for 7 to 10 minutes until just tender, then set aside.
- Steam the broccoli for 4 to 5 minutes until tender but bright green, then set aside.
- Steam the kale for 30 seconds to 1 minute until just tender.
- Assemble individual bowls with 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.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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