Macro Bowl

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Nutrition per serving    (USDA % daily values)
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Ingredients for 2 servings


1 Carrot (grated)

1 Small beet (grated)

4 Leaves kale (stems removed and cut into fine strips)

1/2 Red pepper (cut into fine strips)

1/2 Bean sprouts ( chickpeas, lentil, adzuki, mung)

2 Tbsp dulse (chopped), or 2 tsp arame (soaked)

1/2 Cup sauerkraut or kimchi

Green onions chopped, sesame seeds, or cilantro


4 Cups chopped cauliflower

1 tsp Apple cider vinegar

1 tsp Psyllium husk

Pinch Sea salt

Pinch Pepper

Tahini Sauce:

4 Tbsp tahini (if you don't like tahini, use almond butter)

4 Tbsp Water

2 tsp Grated Ginger

2 Cloves garlic

2 tsp Tamari

2 tsp Apple Cider Vinegar or Lemon Juice



Procedure: Begin by chopping and grating all the vegetables. Once all the toppings are prepared, you can begin making the "rice". Puree the cauliflower, psyllium, apple cider vinegar, salt, and pepper in a food processor and puree until the cauliflower is chopped finely, rice or quinoa sized. Let the mixture sit for a few minutes before using so that the psyllium has a chance to thicken up the mixture. Divide the mixture among the bowls and top with the chopped vegetables, beans, seaweed, and sauerkraut.Garnish with green onions, sesame seeds, or cilantro. Serve with the tahini sauce.


Sauce-Procedure: Puree everything in the blender until smooth. If you really like sauce,you may want to double the amount.

View instructions at
Sophie MacKenzie

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