Vegan Macro Bowl. This vegan macro bowl incorporates Middle Eastern flavors and the right mix of carbs, protein, and fats for a satisfying and healthy meal. A macro bowl is a meal containing all the macro nutrients you need: carbs, fat, and protein. The optimal macro bowl includes nutrient-dense foods so you get the most bang for your buck.
Macro bowls are a probably the meal I make most often.
How can you go wrong with a plate full of whatever vegetables, grains and protein you have around/are in season/are in the mood for?
Macro bowls are the "choose your own adventure" of healthy and delicious eating.
You can cook Vegan Macro Bowl using 20 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Vegan Macro Bowl
- Prepare 85 g of extra film tofu.
- You need 1 tbsp of olive oil (for tofu).
- You need 1/2 tbsp of lemon juice.
- Prepare 1/2 tsp of parsley.
- It's 1/2 tsp of garlic powder.
- Prepare 1/2 tsp of paprika.
- You need 1/2 tsp of sea salt.
- Prepare 15 g of bell pepper (1/2 medium red bell pepper).
- It's 100 g of zucchini (1/2 zucchini).
- It's 1/8 tsp of salt (for frying).
- Prepare 1/8 tsp of pepper.
- It's 1 tbsp of oil (for frying).
- It's 80 g of baby spinach.
- It's 1/4 cup of small tomato.
- It's 110 g of brown rice.
- It's 1 tbsp of sunflower seeds.
- It's 1/2 of avocado.
- It's 1/8 tsp of salt (for dressing).
- You need 1/2 cup of water.
- You need 1/2 tbsp of olive oil (for dressing).
Similar to a rice bowl and a simplified form of balanced eating, they're typically comprised of a grain base, raw or. In this video I show you a foolproof method for creating a balanced, healthy and delicious meal! These macro bowls are GREAT for meal prep and are super. Buddha bowls, grain bowls, macro bowls.whatever you want to call them, these bowls are (PS: it doesn't actually have to be in a bowl).
Vegan Macro Bowl instructions
- Slice the tofu into 8 pieces. (3cm x 4cm x 2cm for one piece) Wrap the tofu with paper towel to drain water. Stay them for 20 minutes..
- Put olive oil, parsley, garlic powder, paprika, and sea salt to the small ball and mix well..
- Place the tofu on the plate and put the seasonings on top. Flip the tofu and put the seasonings on the other side. Marinade the tofu in the fridge for 20 minutes..
- Put half avocado, water, salt, olive oil in the blender. Blend ingredients for 10 second or until consistent..
- Cut the bell pepper into 2 cm pieces. Slice the zucchini into 0.8 to 1 cm slices..
- Heat the pan over low to medium heat. Make sure to spread the oil (1 tbsp)..
- Put bell pepper for 3 minutes. Add 1/8 tsp of salt and 1/8 tsp of pepper..
- Add zucchini and cook for 5 minutes or until the zucchini becomes tender..
- Remove the cooked vegetables and add 1 tbsp of oil to the same pan..
- Put the tofu to the pan. Cook for 5 minutes each side..
- Place the spinach..
- Add fried vegetables, tofu, and cooked brown rice..
- Cut the tomato in half and add to the plate..
- Pour the avocado dressing on top. Spread the sunflower seed and done!.
Below are five of my favorite vegan macro to give you some. This veggie-friendly take draws on tofu and cannellini beans for its protein source, both Turmeric is the undeniable star of the show of this vegan and gluten-free bowl, which. This healthy veggie bowl is so satisfying and delicious! Totally vegan and gluten-free, it's packed with A vibrant turmeric tahini sauce is the star of this delicious veggie bowl! It adds a pop of bright.