Vegan Macro Bowl
Vegan Macro Bowl

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan macro bowl. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vegan Macro Bowl is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Vegan Macro Bowl is something that I’ve loved my entire life. They’re fine and they look fantastic.

Combine the tofu, olive oil, soy sauce, basil, and oregano in a pan and cook on medium heat until the tofu is browned. Mix the cooked brown rice and miso paste together in a medium-sized bowl. Add the tofu mixture, broccoli, sweet potato, carrot, sauerkraut, and pickled ginger and enjoy!

To begin with this recipe, we have to first prepare a few ingredients. You can cook vegan macro bowl using 20 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Macro Bowl:
  1. Take 85 g extra film tofu
  2. Take 1 tbsp olive oil (for tofu)
  3. Get 1/2 tbsp lemon juice
  4. Make ready 1/2 tsp parsley
  5. Prepare 1/2 tsp garlic powder
  6. Prepare 1/2 tsp paprika
  7. Get 1/2 tsp sea salt
  8. Take 15 g bell pepper (1/2 medium red bell pepper)
  9. Get 100 g zucchini (1/2 zucchini)
  10. Make ready 1/8 tsp salt (for frying)
  11. Prepare 1/8 tsp pepper
  12. Prepare 1 tbsp oil (for frying)
  13. Get 80 g baby spinach
  14. Get 1/4 cup small tomato
  15. Take 110 g brown rice
  16. Prepare 1 tbsp sunflower seeds
  17. Prepare 1/2 avocado
  18. Take 1/8 tsp salt (for dressing)
  19. Take 1/2 cup water
  20. Get 1/2 tbsp olive oil (for dressing)

How long will this Macrobiotic Bowl last for? The term "macro bowl" refers to a balanced plate, based on the principals of the macrobiotic diet (if you're curious about macrobiotics, this book is a great start!). It typically includes a whole grain, leafy greens, healthy fat, cooked vegetable, and something fermented. Late Winter Buddha Bowl (pictured) - Ocasionally Eggs.

Instructions 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!

Peanut Tofu Buddha Bowl - Delish Knowledge. Nourishing Vegan Buddha Bowl - As Easy As Apple Pie. Winter Buddha Bowl - Well and Full. Sweet Potato Chickpea Buddha Bowl (pictured) - Minimalist Baker. This vegan macro cheat sheet covers all the best plant-based sources of carbohydrates, proteins and fats.

So that’s going to wrap it up with this exceptional food vegan macro bowl recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!