Happy Christmas Eve EVE, everyone!
I love the anticipation leading up to holidays almost as much as the holiday itself.
Kind of like this big macro bowl that I dreamed it up sometime around Thanksgiving and have been patiently waiting to post.
I’m always dying to share how vibrant plant-based eating can be, even around the holidays when most tables are centered around meatier mains.
I wanted to give you an idea of how I mix all of my favorites to create a festive plant-based bowl that’s packed with protein, seasonal veggies, and holiday garnishes.
Fondly deemed “The Big Whole Foods Holiday Macro Bowl”, this bowl has got a little bit of everything.
Protein rich lentils, roasted sweet potatoes, festive red “beet quinoa”, sweet and savory maple balsamic brussel sprouts, toasted walnuts, and my favorite Low Sugar Orange Cranberry Sauce, all tied together with, you guessed it, a sweet and savory miso tahini dressing.
The beauty of this bowl is that it’s meant to be adapted. Feel free to customize it to make your own variations!
You can also use this recipe as a template for all of your Christmas leftovers– throw them all in a bowl with some homemade miso tahini dressing, hemp hearts, and fresh herbs and it might taste better than the original did.
Don’t be frightened by the rather long list of ingredients below.
They’re just whole foods and my favorite ways to spice them up.
I listed everything in the recipe below as if you’re making and assembling the entire recipe in one festive swoop, but, if you’ve got the time, I recommend making them in progression as the holidays approaches.
I like to make the Low Sugar Orange Cranberry Sauce, red “beet quinoa”, and miso tahini dressing in advance (all things that keep well in the fridge), and then add in the roasted and steamed veggies and legumes warm the day of.
If you make this Big Whole Foods Holiday Macro Bowl I’d love to hear what you think and how you customized it to make it yours!
Come say hi on Instagram @flora_and_vino and use #floraandvino!
If you want more power-packed macro bowl combinations, check out my Easy Mexican Macro Bowl, Garden Tempeh Macro Bowls with Creamy Hemp Heart Ranch, and Green Macro Bowl with Turmeric Tahini.
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- HOLIDAY MACRO BOWL
- 2 medium/large sweet potatoes, cubed
- 1 batch Maple Balsamic Brussel Sprouts (recipe below)
- 1 cup uncooked red quinoa
- 1 medium red beet, scrubbed, peeled, and diced
- 1 15 oz can black lentils, drained and rinsed
- 2 cups frozen sweet corn, steamed (or sub fresh)
- ½ cup walnuts, raw or toasted
- 1 cup Low Sugar Orange Cranberry Sauce (or sub store-bought or another recipe!)
- MAPLE BALSAMIC BRUSSEL SPROUTS
- 3 cups brussel sprouts, trimmed and halved
- avocado oil spray (or sub coconut oil)
- 1 tsp maple syrup
- 1 tsp balsamic vinegar
- Himalayan sea salt
- Black pepper
- MISO TAHINI DRESSING
- 1 TBS miso paste
- 3 TBS tahini
- 2-4 TBS lemon juice
- ¼ cup filtered water
- 1 tsp maple syrup (optional)
- FOR SERVING: sliced green onion, chopped parsley, hemp hearts
- Prepare your Low Sugar Orange Cranberry Sauce ahead of time, if you haven't already done so, or sub another recipe of choice.*
- Preheat oven to 400 and line two baking sheets with parchment paper.
- On the first baking sheet, lay out the cubed sweet potatoes. Spray/drizzle with a bit of avocado oil (or omit if oil free) and sprinkle with Himalayan sea salt.
- On the second baking sheet, lay out your trimmed and halved brussel sprouts. Spray/drizzle with a bit of avocado oil (or omit if oil free) and drizzle with maple syrup and balsamic vinegar. Season with and pinch of Himalayan sea salt and black pepper.
- Place both pans in the oven and set the timer for 20 mins. Check the brussel sprouts and remove from the oven when they're tender crisp but not mushy (about ~20-25 mins). Stir the sweet potato cubes and bake them for an additional 10 minutes, until fork tender and lightly browned.
- Remove from the oven and set aside.
- While the veggies are baking, prepare your Red Beet Quinoa** by preparing red quinoa according to package instructions, adding in the chopped beet with the quinoa to the pot to cook. Proceed with package instructions as usual. Set aside.
- Toast your walnuts on the stove top over low heat for ~10 minutes, if desired, or by baking at 350 F for 8-10 minutes, or add to this bowl raw.
- Steam your sweet corn according the package instructions and rinse/drain your lentils.
- Prepare the Miso Tahini Dressing by adding tahini, miso paste, lemon juice, filtered water, and optional maple syrup to a high speed blender and pulsing until smooth and creamy. Add more water for a thinner consistency and more tahini for a thicker consistency. Store in the refrigerator until ready to use.
- To assemble to bowls, add ½ cup each red beet quinoa, black lentils, steamed sweet corn, roasted sweet potato, and balsamic brussel sprouts to a bowl. Add a few TBS toasted walnuts and ~1/4 cup Low Sugar Orange Cranberry Sauce.
- Serve drizze with Miso Tahini Dressing and garnish with chopped parsley and hemp hearts.
- Store leftover Whole Foods Holiday Macro Bowl additions in the fridge separately and reassemble when ready to eat. Keeps in the fridge for 3-5 days.
**If you don't have red quinoa, feel free to sub any color quinoa instead. Additionally, if you don't have beets on hand or don't want to add them, omit and sub regular cooked quinoa in this bowl.