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Macro Bowls

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Macro Bowls

SOUTHWESTERN MACRO BOWL

MAKES 2 SERVINGS

Packed with Tex-Mex flavors and loaded with nutrients, this delicious
bowl makes a super satisfying lunch or dinner. The recipe makes two
portions, so share with a compadre or take the lone ranger route and
save leftovers for later.

INGRE DIE NTS:

1 roma tomato, sliced with

Slicer Blade

2 limes (for garnishing), sliced

with Slicer Blade

4 red radishes, trimmed and

sliced with Slicer Blade

1 sweet potato, sliced with

Slicer Blade and roasted

3 leaves kale, chopped with

Slicer Blade

¼ purple cabbage, shredded

with Shredder Blade

11/2 cups cooked quinoa (pg. 43)
1 cup cooked black beans

(canned and drained or
home-cooked, pg. 42)

½ cup fresh corn kernels

(optional)

1 avocado, cubed

To garnish (optional):

Salsa, sour cream, hot sauce,

and/or Chipotle Cream
Sauce (pg. 126)

Chopped green onions
Chopped cilantro

DIRECTIONS:

Cook quinoa (pg. 43). Slice radishes,
tomato, and limes with Slicer
Blade, keeping them in separate
bowls, and set aside. Slice cabbage
and kale into the same bowl. Sauté
kale and cabbage in 1 Tbsp. oil over
medium-high heat until tender —
about 5-7 minutes.

Divide cooked quinoa into two
bowls to serve as the base
(or one bowl and one airtight
container, if saving a portion
for later). On top of the quinoa,
arrange half of the kale and
cabbage, beans, sweet potato
slices, tomato, corn (if using),
radishes, and avocado in each
bowl, placing each ingredient
side-by-side so they form an
arrangement similar to a pie
chart. Garnish with sliced lime,
drizzle with salsa, sour cream,
hot sauce, and/or chipotle
cream, and top with sliced green
onions and/or cilantro, if desired.

UMAMI MACRO BOWL

MAKES 1 SERVING

This bowl really makes use of the weekend setup idea. When you
prepare various healthy dishes in advance, assembling a super
delicious, satisfying meal can take less than 5 minutes!

INGRE DIE NTS:

1 tsp. olive or sunflower seed oil
1 clove garlic, minced
1 cup spinach
3 cherry tomatoes, halved
1 Tbsp. Liquid aminos / soy sauce
¾ cup cooked cauliflower rice

(pg. 32)

1/4 cup store-bought

pickled cabbage

½ cup Balsamic Braised

Cabbage (pg. 61), Brussels
Sprout Slaw (pg. 59), or
other shredded cabbage
recipe of your choice

2 Tbsp. toasted almonds
2-3 slices cured tofu (pg. 47)
½ cup cooked pinto beans

(pg. 42) (can use canned)

¼ avocado, sliced (optional)
1 small handful of arugula or

cilantro (optional)

2 Tbsp. Tahini-Turmeric

Dressing (pg. 122)

DIRECTIONS:

Heat oil in a medium pan over
high heat. Add garlic and fry
for 1 minute. Add tomatoes,
spinach, and aminos/soy sauce,
and stir until tomatoes are
softened and warm, greens are
wilted, and sauce is reduced —
about 3-5 minutes. Set aside.

Arrange your bowl: using the
rice/cauliflower rice as your
base, assemble spinach/tomato
sauté, pickled veggies, shredded
cabbage/brussels sprout dish,
toasted almonds, and pinto beans
in a pie-chart-like formation. Top
with avocado and arugula/cilantro
if desired, and drizzle with tahini-
turmeric dressing.

This bowl can be enjoyed warm
or cold. If you prefer to enjoy
warm, reheat pre-cooked
ingredients separately in the
microwave before assembling.

VEGGIE

(or one bowl and one airtight

container, if saving a portion

for later). On top of the quinoa,

arrange half of the kale and

cabbage, beans, sweet potato

slices, tomato, corn (if using),

radishes, and avocado in each

bowl, placing each ingredient

side-by-side so they form an

arrangement similar to a pie