Have you heard about the coolest new trend in health food? I’ve heard them called Buddha bowls, abundance bowls, gratitude bowls and many other “earthy” names. I’ll stick with the term “macro bowl” to keeps things descriptive and to avoid isolating anyone. The macro bowl is versatile but what is always consistent is that it is a lovely pile of fresh and cooked veggies healthy fats and proteins and fiber. What I am giving you here is not so much a recipe but a formula.
- The base layer. Start with some quinoa, millet, lentils, or beans.
- Top with a colorful mixture of steamed or roasted vegetables
- Add some raw vegetables on top of that like shredded cabbage.
- Add in raw leafy greens like spinach, shredded chard or arugula
- Top with soaked or sprouted seeds and nuts
- Drizzle with healthy homemade dressing or sauce.
What’s wonderful about the macro bowl is it’s versatility.
For a Mexican flair you might try beans, roasted peppers, onions, and tomatoes, raw cabbage, carrots, cilantro and romaine, and top it off with homemade salsa or an avocado lime cilantro dressing.
Or try an Asian themed bowl with quinoa, roasted sweet potato and broccoli, shredded cabbage and carrots, crunchy sliced celery, a handful of spinach, a sprinkling of hemp seed and a creamy almond butter, miso, lime and jalapeno dressing.
Try a different bowl every night for a week and see how much fun eating your veggies can be!