Macro Bowl with Turmeric Tahini Sauce - Bravabod
Recipes

Macro Bowl with Turmeric Tahini Sauce

Valentina

First things first, a macro bowl is a nutrient-dense meal-in-one. It typically features a grain base, raw or cooked veggies, protein of choice, healthy fats, and ideally some probiotics. The name comes because they hit all your macronutrients: carbs, protein and fat. There's no set way to build a macro bowl, but this recipe template is my favorite combination. It features a creamy turmeric tahini sauce that is dangerously tasty.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Macro Bowl
  • 2 cups cooked brown rice
  • 2 (15 ounce) cans beans of choice (drained & rinsed)
  • 4 cups vegetables of choice (broccoli, cauliflower, and/or kabocha pumpkin)
  • 4 cups leafy greens of choice, washed & dried (kale, spinach, romaine)
  • 1 cup sauerkraut
  • 1/4 cup hemp seeds (optional, for topping) Turmeric Tahini Sauce
  • 1/4 cup tahini
  • 1/4 olive oil
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions
  1. Step 1: Whisk together all sauce ingredients in a small bowl or jar until smooth. Set aside.
  2. Step 2: If you haven't cooked the brown rice yet, do so now. As a reference, 1 cup of dry brown rice typically yields 2 to 4 cups cooked.
  3. Step 3: Chop the vegetables into bite-sized pieces. Steam the vegetables in a steamer or in a microwave. For a steamer pot, heat about 1" inch of water over high heat until it comes to a boil. Place the vegetables in the steamer insert. Steam the vegetables until they are fork-tender and vibrant in color, but not mushy. For broccoli or cauliflower, this will take around 4 to 6 minutes. Once steamed, place the vegetables in an ice-water bath to stop the cooking process. After they have cooled, drain them and set the vegetables aside.
  4. Step 4: Chop the leafy greens into bite-sized pieces.
  5. Serve: Time to assemble! Fill your plates evenly with the rice, leafy greens, steamed vegetables, beans, and sauerkraut. Drizzle with the sauce and optional hemp seeds. Enjoy warm or at room temperature.

Recipe Notes

Good quality tahini will make a world of difference here. It should taste rich and slightly sweet, not at all abrasive. If your tahini has a bitter flavor, I recommend trying another brand. The texture and flavor depends on the type of sesame seed used, the roast level, and how those seeds are processed. Look for a light-colored tahini that is quite runny.

Nutrition

First things first, a macro bowl is a nutrient-dense meal-in-one. It typically features a grain base, raw or cooked veggies, protein of choice, healthy fats, and ideally some probiotics. The name comes because they hit all your macronutrients: carbs, protein and fat. There's no set way to build a macro bowl, but this recipe template is one of my favorite combinations. It features turmeric in two ways: tossed with the cauliflower rice, and stirred into the creamy tahini sauce. It's dangerously tasty.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Macro Bowl
  • 4 cups raw cauliflower rice
  • 1 1/4 pounds salmon filets
  • 4 cups vegetables of choice (broccoli, cauliflower, and/or kabocha pumpkin)
  • 4 cups leafy greens of choice, washed & dried (kale, spinach, romaine)
  • 1 cup sauerkraut
  • 2 teaspoons ground turmeric
  • salt and black pepper, to taste
  • 1/4 cup hemp seeds (optional, for topping) Turmeric Tahini Sauce
  • 1/4 cup tahini
  • 1/4 olive oil
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions
  1. Step 1: Whisk together all sauce ingredients in a small bowl or jar until smooth. Set aside.
  2. Step 2: Preheat the oven to 410°F. Toss the cauliflower rice in a large bowl with the turmeric until well coated. Spread the riced cauliflower on a large baking sheet and roast it for 10 minutes. Stir it halfway through the cooking time and allow to cool. It should be golden in color.
  3. Step 3: Chop the vegetables into bite-sized pieces. Steam the vegetables in a steamer or in a microwave. For a steamer pot, heat about 1" inch of water over high heat until it comes to a boil. Place the vegetables in the steamer insert. Steam the vegetables until they are fork-tender and vibrant in color, but not mushy. For broccoli or cauliflower, this will take around 4 to 6 minutes. Once steamed, place the vegetables in an ice-water bath to stop the cooking process. After they have cooled, drain them and set the vegetables aside.
  4. Step 4: Chop the leafy greens into bite-sized pieces.
  5. Step 5: Cook the salmon filets on the grill, in a skillet, or in the oven. If using a skillet, season the salmon with some salt and pepper. Heat a little oil in a nonstick skillet over medium-high heat until hot. Place the salmon (skin side up) in the pan. Don't touch it. Cook until golden and crisp, about 4 minutes. Flip the fillets and reduce the heat to medium. Cook until just cooked through, about 4 to 6 more minutes (depending on the height of the filets). Transfer to a plate.
  6. Serve: Time to assemble! Fill your plates evenly with the cauliflower rice, leafy greens, steamed vegetables, salmon, and sauerkraut. Drizzle with the sauce and optional hemp seeds. Enjoy warm or at room temperature.

Recipe Notes

Good quality tahini will make a world of difference here. It should taste rich and slightly sweet, not at all abrasive. If your tahini has a bitter flavor, I recommend trying another brand. The texture and flavor depends on the type of sesame seed used, the roast level, and how those seeds are processed. Look for a light-colored tahini that is quite runny.

Nutrition

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Macro Bowl with Turmeric Tahini Sauce

PT30M 2 cups cooked brown rice 2 (15 ounce) cans beans of choice (drained & rinsed) 4 cups vegetables of choice (broccoli, cauliflower, and/or kabocha pumpkin) 4 cups leafy greens of choice, washed & dried (kale, spinach, romaine) 1 cup sauerkraut 1/4 cup hemp seeds (optional, for topping) 1/4 cup tahini 1/4 olive oil 1/4 cup water 1/4 cup lemon juice 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 1/2 teaspoon salt Gluten Free Paleo Vegan Low-Carb 5 Servings Ingredients:

5 Servings

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