Simple + Healthy Sprouted Bean Macro Bowl

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!

  

Sprouted Bean Macro Bowl
Serves 3
Power packed macro bowl with sprouted lentils, hearty veggies, quinoa, and probiotics. Enjoy this bowl for a delicious lunch or dinner.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 cups cooked quinoa
  2. 3-4 radishes, sliced
  3. 1 head of broccoli, steamed
  4. 1 cup kraut
  5. 3-4 carrots, sliced and steamed
  6. 3-4 small beets, roasted and sliced
  7. 1.5 cups sprouted lentils, cooked
  8. 1 bunch Swiss chard, steamed microgreens
  9. Beet hummus (or any kind)
Instructions
  1. Steam your veggies until vibrant and fork tender and cook quinoa and sprouted beans according to packaging.
  2. Alternatively, for a crunchier bowl, leave your vegetables raw.
  3. To assemble, fill bowls with Swiss chard and quinoa and top with steamed veggies, sprouted beans, kraut, and hummus. Serve!
  4. Leftovers keep for 3-4 in fridge, stored separately.
Wise + Well http://www.wiseandwell.co/
 

Related: Japanese Yam Buddha Bowl with Sriracha Tahini
 Vegan Winter ‘Nourish Me’ Bowl
Satisfy Your Tex-Mex Craving: Black Bean Burrito Bowl with Broccoli, Beet, and Cilantro Tahini

Lauren Kirchmaier
Written by Lauren Kirchmaier
Lauren is a vegan recipe creator, food photographer, and writer. You can find her in the kitchen making healthy plant-based eats, at the gym working up an appetite for her next meal, or curled up with a good book and a glass of red. She actively seeks wellness and balanced living in an unbalanced world. Follow her on Instagram @flora_and_vino and blog floraandvino.com