How to Prepare Appetizing Vegan Macro Bowl

Vegan Macro Bowl. 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.

You might think that macro bowls and vegan ice cream have nothing to do with each other. One is full of vibrant, colorful, healthy ingredient and the other is full of sugar…but I love them both! A macro bowl is a meal containing all the macro nutrients you need: carbs, fat, and protein. You can have Vegan Macro Bowl using 20 ingredients and 14 steps. Here is how you cook that.

Ingredients of Vegan Macro Bowl

1. You need 85 g of extra film tofu.
2. Prepare 1 tbsp of olive oil (for tofu).
3. Prepare 1/2 tbsp of lemon juice.
4. It's 1/2 tsp of parsley.
5. It's 1/2 tsp of garlic powder.
6. Prepare 1/2 tsp of paprika.
7. Prepare 1/2 tsp of sea salt.
8. It's 15 g of bell pepper (1/2 medium red bell pepper).
9. You need 100 g of zucchini (1/2 zucchini).
10. Prepare 1/8 tsp of salt (for frying).
11. You need 1/8 tsp of pepper.
12. You need 1 tbsp of oil (for frying).
13. Prepare 80 g of baby spinach.
14. It's 1/4 cup of small tomato.
15. It's 110 g of brown rice.
16. You need 1 tbsp of sunflower seeds.
17. Prepare 1/2 of avocado.
18. Prepare 1/8 tsp of salt (for dressing).
19. Prepare 1/2 cup of water.
20. Prepare 1/2 tbsp of 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.

Vegan Macro Bowl instructions

1. 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..
2. Put olive oil, parsley, garlic powder, paprika, and sea salt to the small ball and mix well..
3. 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..
4. Put half avocado, water, salt, olive oil in the blender. Blend ingredients for 10 second or until consistent..
5. Cut the bell pepper into 2 cm pieces. Slice the zucchini into 0.8 to 1 cm slices..
6. Heat the pan over low to medium heat. Make sure to spread the oil (1 tbsp)..
7. Put bell pepper for 3 minutes. Add 1/8 tsp of salt and 1/8 tsp of pepper..
8. Add zucchini and cook for 5 minutes or until the zucchini becomes tender..
9. Remove the cooked vegetables and add 1 tbsp of oil to the same pan..
10. Put the tofu to the pan. Cook for 5 minutes each side..
11. Place the spinach..
12. Add fried vegetables, tofu, and cooked brown rice..
13. Cut the tomato in half and add to the plate..
14. 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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