Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vegan macro bowl. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Vegan Macro Bowl is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Vegan Macro Bowl is something that I have loved my whole life. They are fine and they look wonderful.
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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 cook it.
The ingredients needed to make Vegan Macro Bowl:
- Take extra film tofu
- Make ready olive oil (for tofu)
- Get lemon juice
- Prepare parsley
- Take garlic powder
- Get paprika
- Prepare sea salt
- Make ready bell pepper (1/2 medium red bell pepper)
- Make ready zucchini (1/2 zucchini)
- Take salt (for frying)
- Take pepper
- Prepare oil (for frying)
- Prepare baby spinach
- Get small tomato
- Take brown rice
- Make ready sunflower seeds
- Prepare avocado
- Get salt (for dressing)
- Take water
- Make ready olive oil (for dressing)
Healthy eating doesn't have to be boring, bland or tasteless. This vegan and gluten-free bowl is a great example of an easy lunch or dinner for a healthy lifestyle. A macro bowl is a healthy and balanced way of squeezing all of our macronutrients - carbohydrates, protein, and fat - into one meal. There are literally thousands of macro bowl recipes floating around the Internet (including this one!).
Instructions to make Vegan Macro Bowl:
- 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.
- Put olive oil, parsley, garlic powder, paprika, and sea salt to the small ball and mix well.
- 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.
- Put half avocado, water, salt, olive oil in the blender. - Blend ingredients for 10 second or until consistent.
- Cut the bell pepper into 2 cm pieces. - Slice the zucchini into 0.8 to 1 cm slices.
- Heat the pan over low to medium heat. Make sure to spread the oil (1 tbsp).
- Put bell pepper for 3 minutes. - Add 1/8 tsp of salt and 1/8 tsp of pepper.
- Add zucchini and cook for 5 minutes or until the zucchini becomes tender.
- Remove the cooked vegetables and add 1 tbsp of oil to the same pan.
- Put the tofu to the pan. - Cook for 5 minutes each side.
- Place the spinach.
- Add fried vegetables, tofu, and cooked brown rice.
- Cut the tomato in half and add to the plate.
- Pour the avocado dressing on top. - Spread the sunflower seed and done!
But the beautiful thing about a macro bowl is that you can also choose your own adventure. Buddha bowls, nourish bowls, macro bowls, glow bowls, hippie bowls, power bowls and protein bowls (that one's mine), whatever you choose to call your meal in a bowl, there's a recipe here for you! This vegan Macrobiotic Bowl features nutty quinoa, nourishing greens, protein-rich chickpeas, and a savory tahini sauce. This easy to make recipe feature fresh summer corn is sure to keep you cool on those hot summer days. Rainbow Macro Bowls with Gomasio & Spicy Tahini Sauce.
So that’s going to wrap this up with this special food vegan macro bowl recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
