Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, vegan macro bowl. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Plant-based food made with the simplest ingredients for a taste you'll love. Plant-based food made from ingredients you know and a taste you'll love. Can we talk about how yummy this macro bowl looks?
Vegan Macro Bowl is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Vegan Macro Bowl is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this 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
- Get 1 tbsp olive oil (for tofu)
- Get 1/2 tbsp lemon juice
- Prepare 1/2 tsp parsley
- Take 1/2 tsp garlic powder
- Take 1/2 tsp paprika
- Take 1/2 tsp sea salt
- Prepare 15 g bell pepper (1/2 medium red bell pepper)
- Make ready 100 g zucchini (1/2 zucchini)
- Make ready 1/8 tsp salt (for frying)
- Take 1/8 tsp pepper
- Get 1 tbsp oil (for frying)
- Prepare 80 g baby spinach
- Make ready 1/4 cup small tomato
- Prepare 110 g brown rice
- Take 1 tbsp sunflower seeds
- Make ready 1/2 avocado
- Get 1/8 tsp salt (for dressing)
- Make ready 1/2 cup water
- Take 1/2 tbsp olive oil (for dressing)
A macro bowl is a healthy and balanced way of squeezing all of our macronutrients - carbohydrates, protein, and fat - into one meal. There are literally thousands of macro bowl recipes floating around the Internet (including this one!). But the beautiful thing about a macro bowl is that you can also choose your own adventure. Late Winter Buddha Bowl (pictured) - Ocasionally Eggs.
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!
Peanut Tofu Buddha Bowl - Delish Knowledge. Nourishing Vegan Buddha Bowl - As Easy As Apple Pie. Winter Buddha Bowl - Well and Full. Sweet Potato Chickpea Buddha Bowl (pictured) - Minimalist Baker. Thai-Style Buddha Bowl with Peanut Sauce - Leelalicious This vegan Macrobiotic Bowl features nutty quinoa, nourishing greens, protein-rich chickpeas, and a savory tahini sauce.
So that is going to wrap this up with this exceptional food vegan macro bowl recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
