Macro Veggie Bowl
Total Time
40 mins
Prep Time
20 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(5)
Ingredients
4 servings
- 1 watermelon radish or 2 red radishes
- squeeze of lemon
- 1 uncooked cup sprouted mung beans or cooked lentils
- 6 small or 3 medium carrots, steamed
- 1 small head broccoli florets, steamed
- 8 kale leaves, chopped
- 2 cups brown rice or quinoa
- ¾ cup sauerkraut or other fermented veggie
- 2 tablespoons sesame seeds or hemp seeds
- microgreens, optional
- Sea salt and freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon tahini
- 1/2 tablespoon water
- 1/2 garlic clove, minced
- 1/4 teaspoon ground turmeric
- sea salt and freshly cracked black pepper
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Preparation
Step 1
Make the sauce. In a small bowl, mix together the olive oil, lemon juice, tahini, water, garlic, turmeric, and generous pinches of salt and pepper. Set aside.
Step 2
Thinly slice the radish (this is best done on a mandolin), and toss the slices with a squeeze of lemon. Set aside.
Step 3
Cook the mung beans in boiling salted water according to package directions, or until tender. Drain.
Step 4
In a steamer basket over a pot of simmering water, steam the carrots, covered, until just tender, 7 to 10 minutes. Remove and set aside. Next steam the broccoli until tender but still bright green, 4 to 5 minutes. Lastly, steam the kale until just tender, 30 seconds to 1 minute.
Step 5
Assemble individual bowls with the brown rice, mung beans, carrots, broccoli, kale, sauerkraut, sesame seeds and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.
Step 6
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Chef's notes
Feel free to change it up! Use roasted vegetables, swap in different legumes or grains, and try various sauces.
