Macro Veggie Bowl
Recipe & photo provided by Love and Lemons—a refreshing recipe blog by duo Jeanine and Jack, that celebrates how nourishing, fun, and delicious cooking with seasonal fruits and vegetables can be.
mACRO Veggie Bowl
A vibrant turmeric tahini sauce is the star of this delicious veggie bowl! It adds a pop of bright flavor to the mix of fresh vegetables, rice, and beans.
When we lived in Austin, I headed to a macrobiotic restaurant called Casa de Luz whenever I craved a nourishing, cleansing veggie bowl like this one. Instead of offering a menu, it serves one rotating meal that always contains a grain, a legume, blanched greens, steamed vegetables, a pickled vegetable, and a delicious sauce. It may sound limiting, but I’ve honestly had some of the best sauce and vegetable pairings of my life there.
Inspired by years of enjoying delicious, nourishing meals at Casa de Luz, I used the macrobiotic template to develop a veggie bowl of my own. It’s a totally gluten-free and plant-based recipe, but it doesn’t taste at all like “health food.” A vibrant turmeric tahini sauce fills it with bold flavor, and a scoop of sauerkraut gives it a delicious tangy pop. Make it whenever you’re craving something energizing, satisfying, and absolutely delicious.
My Veggie Bowl Recipe Ingredients
As I mentioned above, I used Caza de Luz’s template to build this healthy veggie bowl. Here’s what I chose for each macrobiotic category:
A delicious sauce – For my at-home “casa bowl,” I used an amazing turmeric tahini sauce! It’s my favorite type of creamy sauce in that it doesn’t require a blender, so you can stir it together in no time. You’ll love it on this veggie bowl, but it tastes great on just about everything else, too!
Steamed vegetables – I steamed carrots, broccoli, and kale until they were tender and vibrant.
A legume – I went out of my comfort zone and gave mung beans a try. Compared with other dried beans, they cook up in no time!
A grain – Brown rice was my pick.
A pickled vegetable – Sauerkraut! I love Bubbies.
For a final finishing touch, I went rogue and added some raw radishes to my veggie bowl. You could skip them if you like, but they add delicious crunch and peppery flavor to this recipe.
These components all keep nicely in the fridge if you want to meal prep them for lunch or dinner during the week. And an extra tip – be careful with the turmeric sauce in your kitchen! I love its bright color, but it can easily stain things yellow.
Check out the step-by-step curation here!