Name: Green Macro Bowl with Turmeric Tahini
Prep time: 10 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 2 handfuls shredded curly kale; 1/2 cup cooked white quinoa; 1/4 cup diced cucumber; 1/2 cup steamed broccoli; 3-4 green olives; 1/4 cup sauerkraut; 1/2 avocado, sliced; 1 TBSP hemp hearts; 1/4 cup tahini; 2 TBSP lemon juice; 1/4 cup filtered water (or more, to reach desired consistency); 1/4 tsp Himalayan Sea Salt, to taste; black pepper, to taste; 1/4 tsp ground turmeric; 1/2 tsp maple syrup (optional)

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Healthy macro bowl packed with greens! Perfect to reset and fuel with macronutrients topped with an oil-free turmeric tahini dressing.

This bowl is one of those I stumbled upon while cleaning out the fridge on Sundays.

You know, one of those throw everything is a bowl and hope it tastes good kind of deals?

I love the feeling of emptying out Tupperware containers of chopped veggies and quinoa and piling them by the dishwasher to get squeaky clean before Monday.

Assembling my bowls with the stragglers of the week forces me to make some creative combinations I wouldn’t normally put side by side.

And on this particular Sunday, I had handfuls of kale, steamed broccoli, sliced cucumber, and avocado.

I’m sensing a color theme here.

Give me all the GREENS!

So I was devouring it on the way to a winery for our visit.

It was one of those grab and go kind of meal situations where I was shoving bites into my mouth while the car rocked, eating under Dan’s watchful gaze.

He just got a new Jeep and was probably freaking out about the potential of me spilling turmeric tahini coated kale leaves everywhere.

I don’t blame him, because turmeric stains are no joke.

We have old Tupperware that I established as my “turmeric” containers, because the mustard yellow is there to stay.

Between big mouthfuls, I said to him, “This is really good. Like really good. This is amazing.”

It’s meals like this that remind me WHY I’m so passionate about being plant-based.

And that’s when I knew I had to share it with you.

What You Need to Make a Green Macro Bowl

In case the color green wasn’t enough to win you over, this bowl is packed with protein, probiotics, greens, and healthy fats.

And it’s oil free and gluten free!

The flavors meld exceptionally well together: cooling cucumber, creamy avocado, salty olives, bright kraut, and dark leafy greens.

Here’s what you need:

curly kale
white quinoa
cucumber
broccoli
green olives
sauerkraut
avocado
hemp hearts

That’s it!

What You Need to Make Turmeric Tahini Dressing

And it has the most GORGEOUS turmeric tahini dressing, also used in my Purple Sweet Potatoes with Tandoori Chickpeas post.

It’s one of my favorites for it’s stunning color and slightly sweet mustard-y taste.

The bright green and yellow make me smile!

Here’s what you need:

tahini
lemon juice
filtered water
Himalayan Sea Salt
black pepper
ground turmeric
maple syrup

That’s it!

How to Make Your Green Macro Bowl

Make the Turmeric Tahini dressing by blending all of the ingredients in a blender until they’re smooth and creamy, scraping down the sides as needed to recombine.

Add more filtered water as necessary to reach your desired consistency.

Refrigerate the dressing until you’re ready to use it.

To assemble the macro bowl, add the shredded kale and quinoa to a bowl and top with cucumber, broccoli, olives, sauerkraut, sliced avocado, and hemp hearts.

Drizzle the bowl with your turmeric tahini dressing and serve it immediately!

Notes on Meal Prep

As with most of my bowls, I like to prepare the veggies, quinoa, and dressing in advance so I can have the combination on repeat all week.

Try storing the chopped vegetables, quinoa, and dressing in separate containers and mixing them together just before serving.

You can also make individual Tupperware salads for the following day by adding the quinoa and vegetables to the bottom and the kale on top.

Drizzle on the turmeric tahini dressing just before enjoying to ensure the salad doesn’t get soggy.

The salad ingredients will store in the refrigerator for 5-7 days.

How to Serve Green Macro Bowl

I love to eat this bowl on Sundays, because it always makes me feel 100%, and I always need that to center myself before the new week.

This salad has the perfect balance of nutrients that makes my heart, head, and gut happy and welcoming of Monday.

But this Green Macro Bowl isn’t just for Sundays.

Eat it any day, for lunch, dinner, or anytime in between.

You (and Dan) will be pleased to know that I didn’t spill a drop in the car.

Let’s be honest, I wasn’t going to let a piece a bit of this bowl get away from me!

Enjoy!

More Vegan Macro Bowls

I Want to Hear From You

If you make this Green Macro Bowl recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren