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You are here: Home / Macro Bowls / Green Macro Bowl with Turmeric Tahini

Green Macro Bowl with Turmeric Tahini

By Flora & Vino 1 Comment

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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.

Green Macro Bowl served in a bowl with Turmeric Tahini by Flora & Vino

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.

wooden board topped with cucumber, avocado, broccoli, and olives by Flora & Vino

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!

Green Macro Bowl served in a bowl without dressing with a spoon of hemp hearts by Flora & Vino

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!

spoon with drizzling turmeric tahini dressing by Flora & Vino

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!

Green Macro Bowl with Turmeric Tahini drizzled off spoon by Flora & Vino

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. 

Green Macro Bowl served in a bowl with Turmeric Tahini by Flora & Vino

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! 

Green Macro Bowl served in a bowl with Turmeric Tahini by Flora & Vino

More Vegan Macro Bowls

  • Easy Mexican Macro Bowl

  • Garden Tempeh Macro Bowls

  • Holiday Macro Bowl 

  • Sweet & Savory Macro Bowl

  • Summer Beet Macro Bowl

  • Spring Macro Bowl

  • Roasted Beet Macro Bowl

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.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Green Macro Bowl served with Turmeric Tahini dressing by Flora & Vino

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Green Macro Bowl with Turmeric Tahini


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  • Author: Flora & Vino
  • Total Time: 10 mins
  • Yield: 1 bowl
  • Diet: Vegan
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Description

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


Ingredients

Green Macro Bowl

  • 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

Turmeric Tahini Dressing

  • 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)

Instructions

  1. Make the Turmeric Tahini dressing in advance by blending all of the ingredients until 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.
  2. To assemble, add the shredded kale and quinoa to a bowl and top it with cucumber, steamed broccoli, olives, sauerkraut, sliced avocado, and hemp hearts.
  3. Drizzle the bowl with turmeric tahini dressing and serve immediately.
  4. Store leftover ingredients in separate containers in the refrigerator for 5-7 days and reassemble before serving.

Notes

Prep time does not include time to cook the quinoa or steam the broccoli!

  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Category: Salad, Macro Bowl
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free, Oil-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!

Filed Under: All Food Recipes, Gluten-Free, Macro Bowls, Meal Prep, Oil-Free, Salad, Tahini Dressings Tagged With: macro bowl, tahini

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Garden Tempeh Macro Bowls with Hemp Heart Ranch

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Comments

  1. Sophia Mathews

    April 22, 2022 at 2:59 am

    Very informative and useful tips with excellent presentation. Looking forward to lots more articles about. Thanks for sharing ideas and such informative article.Visit https://moonwit.com.au/collections/salad-bowls to explore more!!

    Reply

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You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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