Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vegan macro bowl. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegan Macro Bowl is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Vegan Macro Bowl is something that I have loved my whole life. They’re nice and they look wonderful.
This vegan macro bowl incorporates Middle Eastern flavors and the right mix of carbs, protein, and fats for a satisfying and healthy meal. Easy ideas to meal prep for breakfast, lunch and dinner. See more ideas about Healthy, Recipes, Healthy vegan.
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 cook it.
The ingredients needed to make Vegan Macro Bowl:
- Get 85 g extra film tofu
- Make ready 1 tbsp olive oil (for tofu)
- Make ready 1/2 tbsp lemon juice
- Take 1/2 tsp parsley
- Get 1/2 tsp garlic powder
- Take 1/2 tsp paprika
- Prepare 1/2 tsp sea salt
- Prepare 15 g bell pepper (1/2 medium red bell pepper)
- Make ready 100 g zucchini (1/2 zucchini)
- Get 1/8 tsp salt (for frying)
- Make ready 1/8 tsp pepper
- Get 1 tbsp oil (for frying)
- Make ready 80 g baby spinach
- Make ready 1/4 cup small tomato
- Prepare 110 g brown rice
- Prepare 1 tbsp sunflower seeds
- Get 1/2 avocado
- Prepare 1/8 tsp salt (for dressing)
- Make ready 1/2 cup water
- Get 1/2 tbsp olive oil (for dressing)
The optimal macro bowl includes nutrient-dense foods so you get the most bang for your buck. 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. They're also known as hippie bowls or macro bowls (for all the macronutrients they're stuffed with) You really can't mess up a Buddha bowl since it's pretty much everything goes, but here're some.
Instructions 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!
Buddha bowls, grain bowls, macro bowls.whatever you want to call them, these bowls are (PS: it doesn't actually have to be in a bowl). Below are five of my favorite vegan macro to give you some. This veggie-friendly take draws on tofu and cannellini beans for its protein source, both Turmeric is the undeniable star of the show of this vegan and gluten-free bowl, which. The bowls chapter of the cookbook came together before any of the others, with recipes that I'd been thinking about for a long time. Since macronutrient balance is a theme of the book, and since macro.
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