welcome to a delicious and wholesome bowl, where a variety of vibrant, nutrient-packed ingredients come together beautifully in this vegan macrobiotic bowl.
featuring roasted brussels sprouts, sweet potatoes, rainbow carrots, and tofu, complemented by thinly sliced and delicately massaged lacinato kale.
alongside, enjoy the crunch of garlic-roasted chickpeas and the nutty goodness of tri-color quinoa, all drizzled with a savory sauce crafted from tahini, peanut butter, vegetable broth, maple syrup, garlic, liquid aminos, apple cider vinegar, sea salt, and pepper.
this bowl offers a wide array of textures and flavors, providing a satisfying and nutritious dinner for the family or yourself for a few days!
this is inspired by a macrobiotic bowl that i get at one of my favorite restaurants!
a macrobiotic bowl is a nourishing and balanced meal that aligns with the principles of macrobiotics, a holistic approach to nutrition and well-being.
rooted in traditional Japanese philosophy, macrobiotics emphasizes consuming whole, natural foods in harmony with the seasons.
the macrobiotic bowl typically includes a variety of plant-based ingredients such as grains, beans, vegetables, and seaweed.
the goal is to achieve balance in the body and promote overall health. each element in the bowl contributes to a sense of equilibrium, with flavors, textures, and colors thoughtfully combined.
it’s a mindful and intentional way of eating that seeks to foster not only physical well-being but also a sense of connection to the broader rhythms of nature.
for a macrobiotic-friendly twist, you can use different ingredients in your nutrient-dense bowl!
instead of tofu, you might explore tempeh or edamame for plant-based protein.
swap out sweet potatoes for kabocha squash or butternut squash, and try daikon radish or turnips as alternatives to rainbow carrots.
in lieu of quinoa, embrace whole grains like brown rice, barley, or millet.
this versatile macrobiotic bowl, designed to generously serve four, seamlessly transitions into an excellent meal prep option.
its components, including roasted vegetables, tofu, kale, chickpeas, and quinoa, maintain their freshness and flavors even when stored for later consumption.
consider dividing the prepared elements into individual containers, creating convenient and ready-to-go servings.
the sauce, with its rich blend of tahini, peanut butter, toasted sesame oil and other savory ingredients, enhances the dish’s taste upon reheating.
by embracing this meal prep strategy, you ensure that each portion retains its nutritional integrity while offering a quick, satisfying, and nourishing option for days to come.
if you like my Nutrient-Dense Vegan Macrobiotic Bowl, you’ll also love these other recipes of mine!
Roasted Tomato and Pepper Soup with Grilled Cheese
The Best Vegan White Lasagna Soup
Nourishing Vegan Jackfruit Stew
Baked Sweet Potato Spinach Soup
The Best Nourishing Vegan Potato Salad
Epic Cheesy Vegan Buffalo Cauliflower Dip
Vegan and Gluten Free Cheddar Biscuits
The Ultimate Vegan Baked Brussels Sprouts
Buffalo Barbecue Brussels Sprouts (Vegan + GF)
Vegan and Gluten-free Buffalo Cauliflower Wings
Vegan Garlic Ranch Smashed Potatoes
Easy Veggie Pasta Salad with Tahini Dressing
Delicious Chard and Kalamata Olive Pasta
Dairy-Free Buffalo Sauce Mac n Cheese
Healthy Vegan Sweet Potato Mac and Cheese
Semi-Homemade Vegan Pasta Bake
Vegan Greek Village Pasta Salad
Vegan Spicy Mushroom Stroganoff
are you going to make my Nutrient-Dense Vegan Macrobiotic Bowl!?
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
4
servings15
minutes25
minutes1 lb brussels sprouts, trimmed and halved
2 large sweet potatoes, peeled and diced
1 bunch rainbow carrots, peeled and sliced
1 block firm tofu, pressed and cubed
avocado oil
sea salt and pepper to taste
1 bunch lacinato kale, thinly sliced
1 can chickpeas, drained and rinsed
1 tsp garlic powder
1 cup tri-color quinoa, rinsed
for the sauce:
1/2 cup runny tahini
1/4 cup peanut butter
1/2 cup vegetable broth (can add more if needed)
2 tbsp toasted sesame oil
2 tbsp maple syrup
2 cloves garlic, minced
2 tbsp liquid aminos (or soy sauce)
1 tbsp apple cider vinegar
sea salt and pepper to taste
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
Subscribe to The Beet Drop and get all of the latest posts sent straight to your inbox.
