Holiday Macro Bowl with Miso Tahini Gravy

Plant-based macro bowl with all of your cold weather favorites! Perfect for the holidays or anytime you’re craving a hearty mix of whole foods.

I’m getting pretty excited about Christmas, guys.

I love the anticipation leading up to holidays almost as much (or more??) as the holiday itself.

Kind of like this big macro bowl that I dreamed it up around Thanksgiving.

While most tables are centered around meatier mains during the holiday season, I’m over here dying to show you how darn festive plants can be.

Here’s how I mix all of my favorites to create a yummy plant-based bowl that’s packed with protein, seasonal veggies, and holiday garnishes.

I’m calling it a Holiday Macro Bowl with Miso Tahini Gravy and I think you’re going to love it.

Riddle me this.

Why don’t people generally serve holiday food bowl-style?

Because I’ll be honest,  most of my meals turn into “bowled” feasts even if I didn’t intend them too, all of the segregated veggies breaking out of their boundaries and becoming a hot colorful mess.

This Holiday Macro Bowl with Miso Tahini Gravy is going to break those barriers from the beginning.

All you need is an empty bowl, 30 minutes, and the childlike glee that comes with starting a new tradition.

The beauty of this bowl is that it’s totally adaptable.

I used protein rich lentils, roasted sweet potatoes and brussel sprouts, festive cranberries, and  toasted walnuts, all tied together with (maybe you guessed it), a sweet and savory miso tahini dressing.

Feel free to customize it to make your own variations with your favorite grains, roasted veggies, and toppings.

You can also use this recipe as a template for all of your holiday sides and leftovers– simply bowl them on a bed of grains with a splash of miso tahini gravy and scallions it might just taste better than the original did.

Just sayin’.

Every good macro bowl needs a sturdy foundation, yes?

I used Floating Leaf Fine Foods’ Sprouted Crimson Lentils Wild Rice & Quinoa as the hearty nutritious base to this bowl.

This gorgeous rice blend is a unique mix and brown rice, sprouted lentils, sorghum, wild rice, and quinoa.

I love this fusion because it’s great source of protein and fiber as well as vitamins and minerals.

Try cooking it in vegetable broth for even more flavor!

This Holiday Macro Bowl with Miso Tahini “Gravy” isn’t just for the holidays!

It’s perfect for your basic meal prep or weeknight dinner, and leftovers are great for an elevated work lunch.

Or dress it up pretty for the holidays as part of your holiday spread.

If you prepare the bowls in advance, store all of the ingredients separately and assemble just before serving to keep the flavors fresh.

Enjoy!

If you make this Holiday Macro Bowl with Miso Tahini “Gravy”, 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 recipe like this one to make later.

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.

If you love this post and want more? Go to my homepage and subscribe to get recipe updates sent right to your inbox!

XO Lauren

Holiday Macro Bowl with Miso Tahini “Gravy”

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★★★★★

5 from 8 reviews

• Author: Flora & Vino
• Total Time: 1 hour 30 mins
• Yield: 4 servings

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Description

Plant-based macro bowl with all of your cold weather favorites! Perfect for the holidays or anytime you’re craving a hearty mix of whole foods.

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Ingredients

HOLIDAY MACRO BOWL

• 1 cup uncooked Floating Leaf Sprouted Crimson Lentils+ 3 1/4 cup vegetable broth
• 1 15 oz can lentils, drained and rinsed
• 2 medium/large sweet potatoes, cubed
• 3 cups brussel sprouts, trimmed and halved
• avocado oil spray
• Himalayan sea salt, to taste
• Black pepper, to taste
• ½ cup crushed walnuts, toasted
• 1/2 cup dried cranberries

MISO TAHINI GRAVY

• 1 TBSP miso paste
• 3 TBSP tahini
• 2–4 TBSP lemon juice
• ¼ cup warm filtered water
• 1 tsp maple syrup (optional)
• green onion, diced

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Instructions

1. Preheat oven to 400°F and line a baking sheets with parchment paper.
2. On the first baking sheet, lay out the cubed sweet potatoes and brussel sprouts. Spray/drizzle with a bit of avocado oil (or omit if oil-free) and sprinkle with Himalayan sea salt. Bake for 20-25 minutes, until the sweet potatoes are tender and brussel sprouts are well browned. Remove from the oven and set aside.
3. While the veggies are roasting, prepare your Sprouted Crimson Lentils, Wild Rice, & Quinoa in vegetable broth according to package instructions. Set aside until ready for use.
4. Toast the walnuts on the stovetop over low heat for ~10 minutes or bake at 350°F for 8-10 minutes.
5. 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.
6. To assemble to bowls, add a heaping cup of sprouted lentils, wild rice, and quinoa to a bowl and top with roasted sweet potato, brussel sprouts, lentils, toasted walnuts, and cranberry sauce/cranberries. Serve drizzle with Miso Tahini Dressing and garnish with green onion.
7. Store leftovers separately in the fridge separately for 3-5 days and reassemble before serving.

• Prep Time: 1 hour
• Cook Time: 30 mins
• Category: Macro Bowl
• Method: Oven-Bake, Stovetop
• Cuisine: Vegan, Gluten-Free, Oil-Free

This post is brought to you by Floating Leaf Fine Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!