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Nutrient-Dense Vegan Macrobiotic Bowl

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 300kcal

Ingredients

  • 1 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

serve with hummus of your choosing!

Instructions

  • preheat oven: preheat your oven to 400°F (200°C).
  • prepare vegetables and tofu: in a large mixing bowl, toss brussels sprouts, sweet potatoes, rainbow carrots, and cubed tofu with avocado oil, sea salt, and pepper until evenly coated.
  • roast vegetables and tofu: spread the seasoned vegetables and tofu on a baking sheet in a single layer. roast in the preheated oven for about 25 minutes or until they are golden brown and tender.
  • massage kale: while the vegetables and tofu are roasting, massage the thinly sliced lacinato kale in avocado oil until it becomes tender.
  • roast chickpeas: toss drained chickpeas with avocado oil and garlic powder. spread them on a baking sheet and roast in the oven for about 15-20 minutes or until crispy.
  • cook quinoa: in a medium-sized saucepan, combine the rinsed tri-color quinoa with water according to package instructions. cook until quinoa is fluffy and water is absorbed.
  • prepare the sauce: in a mixing bowl, combine tahini, peanut butter, vegetable broth, maple syrup, minced garlic, liquid aminos, apple cider vinegar, sea salt, and pepper. mix until smooth and adjust seasoning to taste.
  • assemble the bowl: in individual bowls, layer the massaged kale, roasted vegetables, tofu, chickpeas, and quinoa. drizzle the tahini-peanut sauce generously over the top.
  • serve: serve the vegan nutrient-dense macrobiotic bowl immediately, and enjoy your delicious and wholesome dinner!