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Macro Veggie Bowl

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The Macro Veggie Bowl is a colorful, nutrient-packed meal combining whole grains, plant-based protein, roasted vegetables, and a creamy tahini dressing for a perfectly balanced and satisfying dish.

Ingredients

  • 1 cup brown rice or quinoa
  • 1 can (15 oz) chickpeas, drained and rinsed, or 1 block (14 oz) tofu, cubed
  • 1 medium sweet potato, cubed
  • 2 cups broccoli florets
  • 2 carrots, sliced or shredded
  • 2 cups kale or spinach, chopped
  • 1 avocado, sliced
  • 2 tbsp olive oil or sesame oil
  • Salt and pepper to taste
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup or honey
  • 1 clove garlic, minced
  • 2–3 tbsp water (to thin dressing)
  • Salt to taste
  • Optional: sesame seeds, chopped green onions, or nori flakes for garnish

Instructions

  1. Cook the grains according to package directions. Fluff and set aside.
  2. Preheat oven to 400°F (200°C). Toss sweet potato cubes and broccoli with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly crisp.
  3. If using tofu, press and cube it, then bake or sauté until golden. If using chickpeas, roast them for 20 minutes alongside the vegetables.
  4. In a small bowl, whisk together tahini, lemon juice, rice vinegar, maple syrup, garlic, and water until smooth and creamy. Adjust thickness with more water if needed.
  5. Divide the grains among serving bowls. Add roasted vegetables, kale or spinach, avocado, and your chosen protein.
  6. Drizzle with tahini dressing and garnish with sesame seeds or nori flakes. Serve warm or at room temperature.

Notes

  • Use maple syrup instead of honey for a fully vegan version.
  • Mix and match vegetables like zucchini, bell peppers, or roasted beets.
  • Store ingredients separately for up to 4 days for easy meal prep.
  • Keep dressing refrigerated for up to 5 days and whisk before use.
  • Serve cold, warm, or room temperature as desired.

Nutrition

Find it online: https://thefamilycooking.com/macro-veggie-bowl/