Here is our take on a macro bowl—which is very trendy as of late! In this bowl, you’ve got a meal that contains everything you need: protein, carbohydrates, and good fats.
What’s great about a macro bowl is that you can substitute any of these ingredients with things you already have on hand! Rice for the quinoa, broccoli for the kale, etc. It’s definitely up for interpretation! Not only is this dish very nourishing, it was one of our top selling dishes from the 2018 season at the club!
- 1 package quinoa
- 1 bunch kale
- 1 avocado
- 1 large sweet potato
- 8 oz mushrooms (cremini, oyster, shitakes or a mix of all 3)
- 1 can chickpeas or garbanzos, drained
- 1 pomegranate
- 1 English cucumber
- 1 container baby arugula
- ½ cup pepitas or sunflower seeds
- Vinaigrette of choice (If using store bought, I recommend Annie’s brand Sesame Shitake Dressing)
- Olive oil
- Kosher or coarse sea salt
First off, this looks like a ton of ingredients, but stay with me.
- Drain a can of chickpeas, toss with a good amount of olive oil, sriracha hot sauce and whatever spices you have on hand. We use chili powder, garlic and onion powder, cumin and smoked paprika.
- Lay on a sheet tray and roast in the oven at 350 degrees for 30 minutes. Peel, dice and toss with olive oil and salt, and roast sweet potatoes on a cookie sheet at 350 degrees until they look roasted, about 25 minutes.
- While that’s going on, slice mushrooms and toss with olive oil and salt, throw them in the oven with the sweet potatoes on a separate sheet. They should take around the same amount of time as the potatoes, maybe a little less.
- Wash kale, pull the stems, tear into large pieces and toss with olive oil and salt, roast in the oven for 10 minutes. You want the leaves partially crispy, with some chewy spots.
At this point, you may be thinking that this sounds like a bunch of dishes that will have to be cleaned, and I suppose it is. But if your recipe comes out right, you’ll be able to make a few meals from this prep.
- While everything is cooking, it’s time to chop the cucumber and avocado and remove the seeds from your pomegranate.
- Now to assemble! Place a scoop of cooked quinoa (can be hot, room temperature or somewhere in between) into the bottom of a large bowl. Next, I like to go clockwise with the rest of my cooked ingredients, placing little piles towards the outer rim of the bowl.
- Finish with your fresh veggies and give the whole thing a drizzle of vinaigrette. We like to sprinkle the pomegranate seeds and pepitas on last for some nice color!