The Macro Veggie Bowl is a vibrant, nutrient-packed dish that’s as satisfying as it is wholesome. Crisp roasted vegetables mingle with tender grains, creating a delightful contrast of textures in every bite.
A zesty dressing ties it all together, adding a bright, tangy kick that elevates the flavors. Ready in just 40 minutes, this bowl is perfect for a quick yet nourishing meal that fuels your body and delights your taste buds.
Packed with colorful veggies and hearty ingredients, this bowl is a feast for the eyes and the palate. Each forkful offers a medley of earthy, sweet, and savory notes, making it a truly balanced experience.
Whether you’re seeking a light lunch or a fulfilling dinner, this recipe delivers both convenience and flavor. It’s a simple, wholesome way to enjoy the goodness of plant-based eating without sacrificing time or taste.
Ingredients for Your Macro Veggie Bowl
- 1 watermelon radish or 2 red radishes (thinly sliced, best on a mandolin)
- Squeeze of lemon (for tossing with radish)
- 1 cup sprouted mung beans (uncooked) or cooked lentils (as a substitute)
- 6 small or 3 medium carrots (steamed until tender)
- 1 small head broccoli florets (steamed until bright green and tender)
- 8 kale leaves (chopped and steamed until just tender)
- 2 cups brown rice or quinoa (cooked according to package instructions)
- ¾ cup sauerkraut or other fermented veggies (optional, for added tang)
- 2 tablespoons sesame seeds or hemp seeds (for garnish)
- Microgreens (optional, for extra freshness)
- Sea salt and freshly cracked black pepper (to taste)
For the Turmeric Tahini Sauce:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- ½ tablespoon tahini
- ½ tablespoon water
- ½ garlic clove (minced)
- ¼ teaspoon ground turmeric
- Sea salt and freshly cracked black pepper (to taste)
Step-by-Step Instructions
- Make the Turmeric Tahini Sauce: In a small bowl, whisk together the olive oil, lemon juice, tahini, water, minced garlic, turmeric, and generous pinches of salt and pepper. Set aside.
- Prepare the Radish: Thinly slice the radish (using a mandolin for best results) and toss the slices with a squeeze of lemon. Set aside.
- Cook the Mung Beans: In a pot of boiling salted water, cook the mung beans according to package directions or until tender. Drain and set aside.
- Steam the Vegetables: In a steamer basket over simmering water, steam the carrots, covered, for 7–10 minutes or until just tender. Remove and set aside. Next, steam the broccoli for 4–5 minutes until tender but still bright green. Lastly, steam the kale for 30 seconds to 1 minute until just tender.
- Assemble the Bowls: Divide the cooked brown rice or quinoa among serving bowls. Top with the mung beans, steamed carrots, broccoli, kale, sauerkraut, sesame seeds, and microgreens (if using). Add the sliced radish on top.
- Season and Serve: Season the bowls with salt and pepper to taste. Drizzle with the Turmeric Tahini Sauce and enjoy!
Customize Your Bowl with Creative Toppings
Make your Macro Veggie Bowl uniquely yours by adding extra toppings! Try avocado slices for creaminess, roasted chickpeas for crunch, or a sprinkle of nutritional yeast for a cheesy flavor. For a spicy kick, drizzle with sriracha or add pickled jalapeños. Experiment and have fun!
Perfect Pairings for Serving
This bowl is a complete meal on its own, but it pairs wonderfully with a side of warm whole-grain bread or a light soup like miso or vegetable broth. For a refreshing drink, serve with iced green tea or a citrus-infused water. It’s all about balance!
Save Time with Prep-Ahead Tips
Short on time? Cook the brown rice and mung beans in advance and store them in the fridge for up to 3 days. You can also pre-chop the veggies and keep them in airtight containers. When you’re ready to eat, just steam and assemble!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave the bowl for 1-2 minutes or enjoy it cold. Pro tip: Keep the Turmeric Tahini Sauce separate until serving to maintain its fresh flavor.
Swap It Up: Recipe Variations
Not a fan of mung beans? Substitute with chickpeas or black beans. Swap brown rice for quinoa or cauliflower rice for a low-carb option. If kale isn’t your thing, try spinach or arugula. The possibilities are endless!
Macro Veggie Bowl
Ingredients
Main Ingredients
- 1 watermelon radish or 2 red radishes
- squeeze of lemon
- 1 cup uncooked sprouted mung beans or cooked lentils
- 6 small or 3 medium carrots, steamed
- 1 small head broccoli florets, steamed
- 8 kale leaves, chopped
- 2 cups brown rice or quinoa
- 3/4 cup sauerkraut or other fermented veggie
- 2 tablespoons sesame seeds or hemp seeds
- microgreens, optional
- Sea salt and freshly cracked black pepper
Turmeric Tahini
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon tahini
- 1/2 tablespoon water
- 1/2 clove garlic, minced
- 1/4 teaspoon ground turmeric
- sea salt and freshly cracked black pepper
Instructions
- 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.
- Thinly slice the radish (this is best done on a mandolin), and toss the slices with a squeeze of lemon. Set aside.
- Cook the mung beans in boiling salted water according to package directions, or until tender. Drain.
- In a steamer basket over a pot of simmering water, steam the carrots, covered, until just tender, 7 to 10 minutes. Remove and set aside.
- Next steam the broccoli until tender but still bright green, 4 to 5 minutes.
- Lastly, steam the kale until just tender, 30 seconds to 1 minute.
- Assemble individual bowls with the 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.