Healthy Rainbow Macro Bowl with Miso Glazed Tofu
This rainbow macro bowl is packed with nutritious and balanced ingredients including glazed tofu strips, cilantro lime black rice, baked sweet potato, and raw veggies topped with a delicious and flavorful miso almond ginger dressing. I love all of these ingredients paired together, but feel free to repurpose any one in another recipe or alone.
Miso Almond Ginger Dressing
This dressing is truly one of my favorite dressings of all time – it’s incredibly flavorful and goes great in most any recipe. I use it as a stirfry dressing (check out the recipe for my CRISPY TOFU STIRFRY) or as a dip (goes great with these DUMPLINGS.)
Cilantro Lime Black Rice
Black rice, aka forbidden black rice or purple rice, is a high antioxidant grain that was in ancient China considered so rare and nutritious that it was forbidden for anyone other than royalty. It’s also a great addition to any macro bowl! Here’s what sets black rice apart from other grains:
- Contains the highest amount of protein.
- Contains the highest amount of antioxidants.
- Prevents & fights against disease including certain cancers, heart disease, and diabetes.
- Heart healthy.
Black rice has a bit of a nutty flavor and is much more flavorful than plain white or brown rice. The cilantro and lime lighten up the flavor, as do the raw veggies. Black rice goes best with lighter foods – because it’s so heavy, I wouldn’t pair it with a heavy cream or dense carbs.
Baked Sweet Potato Cubes
I love potatoes. Sweet potatoes in particular are great because they are incredibly nutritious and have a lot of benefits including boosting the immune system, promoting a healthy digestion, and fighting/preventing disease. The key to perfecting your sweet potatoes:
- Peel your potato then chop into cubes. Make sure the cubes aren’t too tiny.
- In a bowl toss with seasoning and avocado oil spray – my favorite seasonings here are garlic, paprika, sea salt, and lemon pepper.
- Bake for 30 minutes making sure to flip halfway thru – the flip is important in ensuring your cubes are evenly cooked.
I love sweet potatoes in macro bowls as opposed to regular potatoes because they’re more colorful, but plain old white potatoes are perfectly nutritious and can totally be substituted for the sweet potato.
This macro bowl contains a lot of ingredients, so I prefer to meal prep it that way I’m not overwhelmed when I’m ready to eat. Many of the ingredients can also be repurposed to other recipes, so feel free to double or triple the portions!
Rainbow Macro Bowl
Ingredients
Cilantro Lime Rice
- 1 cup black rice
- 1 lime, juice from
- ½ cup cilantro sprouts
- sea salt, to taste
Baked Sweet Potato Cubes
- 1 sweet potato
- avocado oil spray, any type of oil spray works. you can also use regular oil but keep in mind a little goes a long way in terms of calories
- ½ tsp paprika
- ½ tsp garlic powder
- pinch sea salt, to taste
- ¼ tsp lemon pepper, regular pepper works too
Glazed Tofu Strips
- ¼ – ½ block super firm tofu cut into 1/2 inch strips, I used the high protein tofu from Trader Joe's
- ¼ cup tamari, soy sauce, or coconut aminos
- 2 tbsp agave
- 1 tbsp sesame oil
- sesame seeds
Bowl
- 2 cups spinach
- 1 cup snow peas
- 1 cup shredded purple cabbage
- 3-5 radish, thinly sliced
- ½ lime, for serving
Miso Almond Ginger Dressing
- 2 tbsp miso paste
- 2 tbsp almond butter
- 2 tbsp soy sauce, tamari, or coconut aminos
- 1 tsp ginger powder
- 6 tbsp water
Instructions
- preheat oven to 400 degrees and line a baking tray with parchment paper.
- rinse a cup of black rice then add to a pot with water. cook on a medium heat.
- while the rice is cooking, peel then cube your sweet potato. make sure the cubes aren't too small or too large, they should be around 2 inches. toss in a bowl with the seasoning and avocado oil spray, then arrange on our baking tray. bake for 30 minutes flipping once halfway thru.
- cut tofu into strips about 1/2 inch wide. coat them with the soy sauce and air fry or bake in the oven at 400 degrees for 15 minutes. heat sesame oil on a pan and sautee your tofu for about 5 minutes on each side or until crispy and browned. once both sides are done, add a 1/2 tbsp of agave to each strip and cook for a minute or so on each side on a high heat.
- add all dressing ingredients together in a small jar or dish. use a fork to whisk.
- divide all ingredients between 2 bowls. add 1 cup of spinach to each bowl and top with 1/2 cup shredded purple cabbage, 1/2 cup snow peas, and sliced radish. add the tofu strips sprinkled with sesame seeds, 1/2 cup cilantro lime rice, 1/2 of the cubed sweet potatoes, the miso almond ginger dressing, and 1/2 a lime if desired. enjoy!
