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Vegan Macro Bowl
Vegan Macro Bowl

Before you jump to Vegan Macro Bowl recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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Hence, it should be fairly obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to vegan macro bowl recipe. You can have vegan macro bowl using 20 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to prepare Vegan Macro Bowl:
  1. You need 85 g extra film tofu
  2. Take 1 tbsp olive oil (for tofu)
  3. Take 1/2 tbsp lemon juice
  4. Use 1/2 tsp parsley
  5. Prepare 1/2 tsp garlic powder
  6. Provide 1/2 tsp paprika
  7. Get 1/2 tsp sea salt
  8. You need 15 g bell pepper (1/2 medium red bell pepper)
  9. Take 100 g zucchini (1/2 zucchini)
  10. You need 1/8 tsp salt (for frying)
  11. You need 1/8 tsp pepper
  12. Provide 1 tbsp oil (for frying)
  13. Prepare 80 g baby spinach
  14. Take 1/4 cup small tomato
  15. Prepare 110 g brown rice
  16. Use 1 tbsp sunflower seeds
  17. Prepare 1/2 avocado
  18. You need 1/8 tsp salt (for dressing)
  19. Use 1/2 cup water
  20. You need 1/2 tbsp olive oil (for dressing)
Steps to make Vegan Macro Bowl:
  1. 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.
  2. Put olive oil, parsley, garlic powder, paprika, and sea salt to the small ball and mix well.
  3. 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.
  4. Put half avocado, water, salt, olive oil in the blender. - Blend ingredients for 10 second or until consistent.
  5. Cut the bell pepper into 2 cm pieces. - Slice the zucchini into 0.8 to 1 cm slices.
  6. Heat the pan over low to medium heat. Make sure to spread the oil (1 tbsp).
  7. Put bell pepper for 3 minutes. - Add 1/8 tsp of salt and 1/8 tsp of pepper.
  8. Add zucchini and cook for 5 minutes or until the zucchini becomes tender.
  9. Remove the cooked vegetables and add 1 tbsp of oil to the same pan.
  10. Put the tofu to the pan. - Cook for 5 minutes each side.
  11. Place the spinach.
  12. Add fried vegetables, tofu, and cooked brown rice.
  13. Cut the tomato in half and add to the plate.
  14. Pour the avocado dressing on top. - Spread the sunflower seed and done!

Made with sweet potato, quinoa, crunchy chickpeas and greens topped with a tahini dressing. The bowls chapter of the cookbook came together before any of the others, with recipes that I'd been thinking about for a long time. Since macronutrient balance is a theme of the book, and since macro. 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 Tempeh Quinoa Macro Bowl features balsamic maple marinated tempeh, sautéed kale, quinoa, spinach, arugula, roasted carrots and a creamy cashew beet dressing.

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