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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
  • Diet: Vegan

Description

Holiday macro bowl with miso tahini gravy perfect for the holidays or anytime you’re craving a hearty mix of whole foods.

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

Instructions

  1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
  2. On the first baking sheet, lay out the cubed sweet potatoes and brussels 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, or until the sweet potatoes are tender and the brussels sprouts are browned. Remove the vegetables from the oven and set them 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 the tahini, miso paste, lemon juice, filtered water, and optional maple syrup to a high-speed blender and pulsing until it’s smooth and creamy. Add more water for a thinner consistency and more tahini for a thicker consistency. Store the gravy 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, brussels sprouts, lentils, toasted walnuts, and cranberry sauce/cranberries. Serve the bowls drizzles with Miso Tahini Gravy and garnish with green onion. Enjoy immediately!
  7. Store any leftovers separately in the refrigerator for 3-5 days and reassemble and reheat before serving.
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Category: Macro Bowl
  • Method: Oven-Bake, Stovetop
  • Cuisine: Vegan, Gluten-Free, Oil-Free

Find it online: https://www.floraandvino.com/holiday-macro-bowl-with-miso-tahini-gravy/