My Version of a Vegan Macro Bowl

November 15, 2015

Happy Sunday dear friends!

Today I want to talk to you about my obsession with foods in a bowl. To be honest, this all started at my favorite neighborhood restaurant: Tushita. If I could I would go there every single day. But, since my budget doesn’t really allow for lunches out every day, I’m constantly trying to re-create all of that rainbow goodness in a bowl at home.

The concept of a macro bowl entails very precise proportions of 50% carbs (classically, brown rice) 35% veggies, 10% legumes, and some other 5% of fermented vegetables, sea vegetables, as well as some type of creamy sauce. If you’d like to read on the benefits of fermented vegetables, this is a great article. 

I play very loosely with these guidelines because I try to keep it easy (and quick) and I also like to eat more legumes than just 10% to keep full. I rarely make a sauce just because I usually can’t be bothered. But, if I were to make one it would probably be lime and tahine based. I love that combo! We’re also not super fans of sea vegetables, so I never include those. I do add some sprouts whenever I can to make the meals more nutrient dense. And just to be a rebel, I like using quinoa instead of the brown rice. Wild, isn’t it?! So, as you see, some “recipes” do leave some room to play with and make it your own.

Today’s macro bowl was done with the ingredients I had in hand. Don’t have kale? No problem, use broccoli, spinach, or whatever greens you like. Just remember to keep things as colorful as possible. The more colors, the more nutrients. That’s a general rule of thumb you can live by. 🙂
Buon Appetito!



Vegan Macro Bowl
Serves 2
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  1. Cooked quinoa
  2. Smoked Tofu, cubbed
  3. Cooked lentils
  4. 2 stalks of kale, cut into small pieces
  5. 2 small carrots, spiralized
  6. Garlic for sauteeing
  7. Ghee
  8. Fermented purple cabbage
  9. Sprouts
  10. Sesame oil
  11. Gomasio to taste
  1. Cook quinoa according to the package instructions
  2. Sautée the carrots and kale with garlic for around 7 minutes, until they are cooked through but still crunchy.
  3. Add everything to a bowl and add the fermented cabbage and sprouts.
  4. Drizzle sesame oil
  5. Sprinkle with Gomasio to taste.
  1. Gomasio is a mixture of sesame seeds with salt (in a 95 to 5% proportion). It's a great alternative for when you want to lower your sodium intake.
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