Fuel your day with a nourishing easy vegan macro bowl topped with creamy peanut butter dressing.
It’s no surprise that I have a weakness for easy vegan macro bowls. These types of dishes are the cornerstone of macrobiotic cookery, focusing on the idea of macro-nutrient balance with a harmonious ratio of beans, grains, and vegetables. This easy vegan marco bowl recipe is a version that embodies all of that—a perfect rendition of a homemade salad, showcasing all your favourite signature vegetables, complemented by a tantalizing twist of peanut butter dressing that will undoubtedly leave you craving more.
This macro bowl can be enjoyed both warm and cold, depending on your preference. You can enjoy it freshly prepared and warm, straight from the skillet, or you can make it ahead of time and enjoy it chilled as a refreshing meal. It’s versatile and delicious either way.
Here are a few ideas for repurposing the leftovers:
- Macro Bowl Wrap: Take a large tortilla or wrap and layer it with the leftover rice, kale, shredded carrots, shredded Brussels sprouts, white kidney beans, and peanut butter dressing. Roll it up tightly, slice it in half, and enjoy it as a satisfying wrap for lunch or a quick snack.
- Macro Bowl Salad: Chop up any remaining kale, carrots, and Brussels sprouts into smaller pieces and toss them with any leftover rice, beans, and dressing to create a hearty salad. Top it with additional fresh greens, nuts, or seeds for extra crunch and flavor.
- Macro Bowl Stir-Fry: Heat a skillet over medium heat and add the leftover rice and vegetables. Stir in a little extra peanut butter dressing to rehydrate the ingredients and add flavor. Cook until everything is heated through and serve it as a quick and easy stir-fry.
- Macro Bowl Buddha Bowl: Create a new Buddha bowl by adding the leftover rice and vegetables to a bowl along with fresh greens, avocado slices, and any other desired toppings. Drizzle with a little extra peanut butter dressing or your favorite sauce and enjoy!
These are just a few ideas, but feel free to get creative and customize your leftovers however you like!
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EASY VEGAN MACRO BOWL
Ingredients
Method
- Start by preparing the peanut butter dressing. In a small bowl, whisk together the peanut butter, soy sauce, lemon dressing, maple syrup or honey, minced garlic until smooth. Gradually add water, 1 tablespoon at a time, until you reach your desired consistency. Set aside.
- optional: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped kale and cook, stirring occasionally, until wilted and tender, about 5-7 minutes. Remove from heat and set aside.OR massage your kale with olive oil and salt for 1 minute.
- Assemble your macro bowl: Divide the cooked rice among serving bowls. Top with sautéed kale, shredded carrots, shredded Brussels sprouts, and white kidney beans.
- Drizzle the peanut butter dressing over the top of each bowl.Garnish with fresh cilantro leaves and sprinkle hemp seeds over the bowls.