Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, vegan macro bowl. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. Macro bowls are a probably the meal I make most often.
Vegan Macro Bowl is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Vegan Macro Bowl is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have vegan macro bowl using 20 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Macro Bowl:
- Prepare 85 g extra film tofu
- Prepare 1 tbsp olive oil (for tofu)
- Get 1/2 tbsp lemon juice
- Take 1/2 tsp parsley
- Get 1/2 tsp garlic powder
- Take 1/2 tsp paprika
- Get 1/2 tsp sea salt
- Get 15 g bell pepper (1/2 medium red bell pepper)
- Prepare 100 g zucchini (1/2 zucchini)
- Prepare 1/8 tsp salt (for frying)
- Take 1/8 tsp pepper
- Prepare 1 tbsp oil (for frying)
- Prepare 80 g baby spinach
- Get 1/4 cup small tomato
- Prepare 110 g brown rice
- Prepare 1 tbsp sunflower seeds
- Prepare 1/2 avocado
- Get 1/8 tsp salt (for dressing)
- Make ready 1/2 cup water
- Take 1/2 tbsp olive oil (for dressing)
Below are five of my favorite vegan macro to give you some. Macro bowls are the "choose your own adventure" of healthy and delicious eating. Similar to a rice bowl and a simplified form of balanced eating, they're typically comprised of a grain base, raw or. The bowls chapter of the cookbook came together before any of the others, with recipes that I'd Since macronutrient balance is a theme of the book, and since macro bowls are one of my all time.
Steps 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!
This easy-to-prepare macro bowl has a base of Indonesian-spiced tempeh, umami quinoa, and tender steamed kale. Mediterranean Pizza With Turmeric Falafel [Vegan, Gluten-Free]. The Macro Bowl with Turmeric-Tahini Dressing I start my macro bowl with some brown rice, and then add steamed kale and wakame (a type of seaweed), roasted sweet potatoes, cucumber. This Mouthwatering Macro Bowl Is as Nourishing as It Is Delicious (Gluten-Free, Vegan Recipe).
So that’s going to wrap it up for this special food vegan macro bowl recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
