Vegan Macro Bowl. This vegan macro bowl incorporates Middle Eastern flavors and the right mix of carbs, protein, and fats for a satisfying and healthy meal. In this video I show you a foolproof method for creating a balanced, healthy and delicious meal! These macro bowls are GREAT for meal prep and are super.

Easy ideas to meal prep for breakfast, lunch and dinner. See more ideas about Healthy, Recipes, Healthy vegan. Macro bowls are the "choose your own adventure" of healthy and delicious eating.

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vegan macro bowl. It is one of my favorites. For mine, 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 recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Vegan Macro Bowl is something that I’ve loved my entire life.

This vegan macro bowl incorporates Middle Eastern flavors and the right mix of carbs, protein, and fats for a satisfying and healthy meal. In this video I show you a foolproof method for creating a balanced, healthy and delicious meal! These macro bowls are GREAT for meal prep and are super.

To get started with this particular recipe, we have to prepare a few components. You can have vegan macro bowl using 20 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Vegan Macro Bowl:

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

Similar to a rice bowl and a simplified form of balanced eating, they're typically comprised of a grain base, raw or. 🍃Delicious & Healthy Vegan Recipes 🥥Curated by the @coconutbowls team 📚Buy our cookbook at www.veganbowls.com ⚡️BLACK FRIDAY SALE ON NOW⚡️⬇️ www.coconutbowls.com. This Mouthwatering Macro Bowl Is as Nourishing as It Is Delicious (Gluten-Free, Vegan Recipe). This easy-to-prepare macro bowl has a base of Indonesian-spiced tempeh, umami quinoa, and tender steamed kale. An easy, go-to vegetarian dinner recipe for Macro Veggie Bowls.

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!.

Made with sweet potato, quinoa, crunchy chickpeas and greens topped with a tahini dressing. The bowls chapter of the cookbook came together before any of the others, with recipes that I'd been thinking about for a long time. Since macronutrient balance is a theme of the book, and since macro. This veggie-friendly take draws on tofu and cannellini beans for its protein source, both Turmeric is the undeniable star of the show of this vegan and gluten-free bowl, which. This Tempeh Quinoa Macro Bowl features balsamic maple marinated tempeh, sautéed kale, quinoa, spinach, arugula, roasted carrots and a creamy cashew beet dressing.

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