Vegan Macro Bowl. Easy ideas to meal prep for breakfast, lunch and dinner. See more ideas about Healthy, Recipes, Healthy vegan. This vegan macro bowl incorporates Middle Eastern flavors and the right mix of carbs, protein, and fats for a satisfying and healthy meal.
This Mouthwatering Macro Bowl Is as Nourishing as It Is Delicious (Gluten-Free, Vegan Recipe).
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.
Macro bowls are the "choose your own adventure" of healthy and delicious eating.
You can have Vegan Macro Bowl using 20 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Vegan Macro Bowl
- You need 85 g of extra film tofu.
- It's 1 tbsp of olive oil (for tofu).
- Prepare 1/2 tbsp of lemon juice.
- Prepare 1/2 tsp of parsley.
- You need 1/2 tsp of garlic powder.
- You need 1/2 tsp of paprika.
- Prepare 1/2 tsp of sea salt.
- It's 15 g of bell pepper (1/2 medium red bell pepper).
- You need 100 g of zucchini (1/2 zucchini).
- It's 1/8 tsp of salt (for frying).
- Prepare 1/8 tsp of pepper.
- Prepare 1 tbsp of oil (for frying).
- Prepare 80 g of baby spinach.
- You need 1/4 cup of small tomato.
- It's 110 g of brown rice.
- You need 1 tbsp of sunflower seeds.
- You need 1/2 of avocado.
- You need 1/8 tsp of salt (for dressing).
- You need 1/2 cup of water.
- Prepare 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. Buddha bowls, grain bowls, macro bowls.whatever you want to call them, these bowls are (PS: it doesn't actually have to be in a bowl). Below are five of my favorite vegan macro to give you some. In this video I show you a foolproof method for creating a balanced, healthy and delicious meal!
Vegan Macro Bowl instructions
- 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!.
These macro bowls are GREAT for meal prep and are super. This vegetarian and vegan macro cheat sheet for flexible dieting covers sources of cabs, fat and protein for tracking macros on a plant-based diet. 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. It's essentially a macrobiotic bowl or macro bowl, so keep reading to learn the nutrition of a macro bowl and how to make your own! This easy-to-prepare macro bowl has a base of Indonesian-spiced tempeh, umami quinoa, and tender steamed kale.