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vegan rainbow macro bowl
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Rainbow Macro Bowl

Highly nutritious and colorful macro bowl.

Ingredients

Cilantro Lime Rice

  • 1 cup black rice
  • 1 lime, juice from
  • 1/2 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
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • pinch sea salt to taste
  • 1/4 tsp lemon pepper regular pepper works too

Glazed Tofu Strips

  • 1/4 - 1/2 block super firm tofu cut into 1/2 inch strips I used the high protein tofu from Trader Joe's
  • 1/4 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
  • 1/2 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!