When all of my macro bowls start to blur together, I know it’s time for some defining features, like sprouted beans, rainbow veggies, and bright flourishes.
For a fresh take on macro bowls for the spring, try steaming your vegetables and adding sprouted beans as your protein source. I recently tried sprouted lentils and I was impressed by the taste and how quickly they cook.
I dressed my bowl up with beet hummus, but regular hummus will taste great, too, or try a tahini dressing. If you’re feeling adventurous, try using the same vegetable raw instead of steamed for major crunch factor.
These bowls make an excellent working lunch or balanced dinner. Prep the veggies in advance and throw them together for convenient, healthy meals throughout the week!
- 2 cups cooked quinoa
- 3-4 radishes, sliced
- 1 head of broccoli, steamed
- 1 cup kraut
- 3-4 carrots, sliced and steamed
- 3-4 small beets, roasted and sliced
- 1.5 cups sprouted lentils, cooked
- 1 bunch Swiss chard, steamed microgreens
- Beet hummus (or any kind)
- Steam your veggies until vibrant and fork tender and cook quinoa and sprouted beans according to packaging.
- Alternatively, for a crunchier bowl, leave your vegetables raw.
- To assemble, fill bowls with Swiss chard and quinoa and top with steamed veggies, sprouted beans, kraut, and hummus. Serve!
- Leftovers keep for 3-4 in fridge, stored separately.