Macro Veggie Bowls

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A straightforward, go-to vegetarian dinner recipe for Macro Veggie Bowls. Made with candy potato, quinoa, crunchy chickpeas and greens topped with a tahini dressing, this dinner recipe will rapidly grow to be a staple at your wholesome dinner desk.

If you happen to’ve adopted the weblog for longer than the previous yr, you realize I’ve been on fairly the meals journey. I used to be a carnivore, then an herbivore and now discover myself someplace within the center. These macro veggie bowls had been truly one of many first vegetarian hits in our home! C was skeptical of vegetarian cooking however these handed the check. 

If you happen to’re planning to wash up your weight-reduction plan, prioritize wholesome consuming or simply need to strive a meatless meal, begin with this recipe! It’s rattling good and produced from actual meals that can truly fill you up!

Macro Veggie Bowls Substances

  • Quinoa
  • Candy potatoes
  • Chickpeas
  • Kale
  • Garlic 
  • Olive oil
  • Tahini
  • Maple syrup
  • Lemon 
  • Apple cider vinegar
  • Pumpkin seeds
  • Seasonings and spices – chili powder, cumin and sea salt. 

Ingredient Substitutions

Among the best issues about this veggie bowl is that it may be utterly custom-made to your liking!

  • Don’t have quinoa readily available? Swap to your favourite grain. I like this with rice and farro.
  • Like completely different greens? Use them! Any leafy inexperienced will work as the bottom as will any roasted veggie!

The one factor I don’t advocate altering is the sauce… the sauce is the star of the present and brings the entire meal collectively!

Methods to Make Veggie Macro Bowls 

STEP 1: Rinse and drain quinoa. Cook dinner in accordance with package deal instructions after which put aside. 

STEP 2: Place drained and rinsed chickpeas together with the chopped candy potatoes on a big baking sheet and drizzle with olive oil. High with chili powder and cumin. Bake at 400ºF for 30-40 minutes or till chickpeas are crispy.

STEP 3: Add kale to a big bowl and high with olive oil and apple cider vinegar. Therapeutic massage kale for 3-5 minutes or till absolutely wilted.

STEP 4: Divide the kale amongst the bowls and high with quinoa. As soon as the candy potatoes and chickpeas are achieved, divide evenly amongst bowls. 

STEP 5: Mix sauce elements in a medium bowl and stir till well-combined. Sauce will thicken up over time so as to add extra water to skinny out if wanted. Drizzle every bowl with sauce, high with pumpkin seeds and revel in!

Methods to Meal Prep These Veggie Bowls

This recipe is truthfully an ideal meal prep recipe! 

  • Make the quinoa forward of time and retailer within the fridge in an hermetic container. 
  • For the candy potatoes and chickpeas, you may both simply chop the candy potatoes forward of time in order that they’re able to bake or bake your complete combination after which retailer in an hermetic container within the fridge.
  • Kale is such a hearty inexperienced which you can prep this forward of time as properly. If you happen to prefer it to be extra inflexible, you may wait to prep your kale till proper earlier than consuming. 
  • Combine the sauce forward of time and… you guessed it! Retailer within the fridge in an hermetic container.

When it’s time to eat, you may eat your complete bowl chilly or warmth up no matter components you want. I personally wish to heat up my quinoa and veggies earlier than including to the chilly kale and dressing. 

Print

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Macro Veggie Bowls

A straightforward, go-to vegetarian dinner recipe for Macro Veggie Bowls. Made with candy potato, quinoa, crunchy chickpeas and greens topped with a tahini dressing, this dinner recipe will rapidly grow to be a staple at your wholesome dinner desk.

  • Creator: Davida Lederle
  • Prep Time: 20 minutes
  • Cook dinner Time: half-hour
  • Complete Time: 50 minutes
  • Yield: 4 bowls 1x
  • Class: Dinner
  • Technique: Bake
  • Weight-reduction plan: Vegan

Scale

Substances

  • 1 cup dry quinoa
  • 2 massive candy potatoes, chopped
  • 1 can chickpeas, rinsed and drained
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 small head of kale, destemmed and chopped
  • 1 tbsp olive oil
  • 1 1/2 tsp apple cider vinegar
  • 1/2 cup pumpkin seeds

For the Sauce:

  • 3 tbsp tahini
  • 1 tbsp maple syrup
  • 1 ½ tsp apple cider vinegar
  • juice, 1 lemon
  • 2 garlic cloves, minced
  • pinch of sea salt
  • Water as wanted

Directions

  1. Preheat oven to 400 levels F.
  2. Drain and rinse quinoa and prepare dinner in accordance with package deal directions. Put aside.
  3. Place chickpeas AND candy potato on a baking sheet and drizzle with olive oil.
  4. High with chili powder and cumin.
  5. Bake for 30-40 minutes or till chickpeas are crispy.
  6. Add kale to a big bowl and high with olive oil and apple cider vinegar.
  7. Therapeutic massage kale for 3-5 minutes or till absolutely wilted.
  8. Divide kale amongst bowls and high with quinoa.
  9. As soon as candy potatoes and chickpeas are achieved divide evenly amongst bowls.
  10. Sprinkle bowls with pumpkin seeds.

For the Sauce:

  1. Mix all elements in a medium bowl till well-combined. Sauce will thicken up so add water 1 tbsp at a time to achieve desired consistency.
  2. Drizzle every bowl with sauce*.

*Be at liberty to double or triple and maintain within the fridge. I like this sauce on all the pieces!

Key phrases: macro veggie bowls, candy potato veggie bowls, veggie bowls, tahini sauce recipe

Like this publish? Listed here are extra vegetarian recipes to strive:

  • Baked Falafel Bowls
  • The Final Buddha Bowl
  • Quinoa Veggie Bowls
  • Quinoa Taco Salad
  • Thai Basil Tofu

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