The Macro Bowl with Turmeric-Tahini Dressing

• Produce

  • 1/2 Avocado
  • 1/2 English cucumber
  • 1/4 tsp Ginger, ground
  • 1 bunch Kale
  • 1/2 head Red cabbage sliced very thinly
  • 2 Sweet potatoes, medium
  • 1/2 cup Wakame, dried

• Condiments

  • 1 tbsp Agave syrup
  • 1/4 cup Lemon juice
  • 1 tbsp Maple syrup
  • 1/4 cup Tahini

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Baking & Spices

  • 1 tsp Salt
  • 1 Salt and pepper
  • 1 Sesame seeds
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 cup Apple cider vinegar
  • 1 Olive oil spray

• Liquids

  • 1 1/4 cup Water

• Other

  • 2 cups (or one 15-ounce can, rinsed and drained cooked chickpeas (or legume of choice
  • 1 1/2 teaspoons liquid aminos

Found on keepinitkind.com

Ingredients

• 1/2 head red cabbage sliced very thinly (use a mandoline if you have one)
• 1 cup apple cider vinegar
• 1 cup water
• 1 tablespoon agave syrup
• 1 teaspoon salt
• 1/4 cup tahini
• 1/4 cup water
• 1/4 cup lemon juice
• 1 tablespoon maple syrup
• 1 1/2 teaspoons liquid aminos
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground ginger
• 2 medium sweet potatoes, peeled and sliced into coins or cubed
• olive oil spray
• salt and pepper to taste
• 1 bunch of kale, de-stemmed and roughly chopped
• 1/2 cup dried wakame, soaked (rehydrated) in water for 5 minutes
• 2 cups cooked brown rice (or grain of choice)
• 2 cups (or one 15-ounce can, rinsed and drained) cooked chickpeas (or legume of choice)
• 1/2 English cucumber, spiralized into noodles or chopped
• 1/2 avocado, sliced
• sesame seeds for sprinkling

Directions

• Make the pickled red cabbage at least 3 to 4 hours prior to serving the bowl (a day in advance would be preferable). Place the red cabbage in a large jar or airtight container. In a large measuring cup, combine the apple cider vinegar, water, agave syrup, and salt. Pour the liquid over the red cabbage and press the cabbage down so that it is fully covered. Cover the jar/container and place in the refrigerator until ready to serve (again- this should be at least 3 to 4 hours prior).
• To make the turmeric-tahini dressing, combine the dressing ingredients in a cup or small bowl and whisk until combined. Chill until ready to use.
• Preheat the oven to 425 F. Line a baking sheet with parchment paper. Spread the sweet potatoes out on the sheet. Spray with olive oil and sprinkle salt and pepper. Toss until fully coated. Roast in the oven for 20 to 25 minutes or until easily pierced with a fork, flipping once halfway through to ensure even cooking.
• Fill a large shallow sauce pan or medium pot with about 1 to 2 inches of water. Place a steamer basket in the pot and fill the basket with the chopped kale. Cover the pot and turn the heat up to hi. Once the water begins to boil, or after about 4 to 5 minutes, remove the kale from the basket and combine in a bowl with the rehydrated wakame.
• In 2 serving bowls, divide the cooked grains, legumes, cucumber, and sweet potato. Add a generous serving of the kale and wakame mixture and top with slices of avocado and a generous serving of pickled red cabbage. Drizzle the dressing over the top (and keep it handy in case you want to add more as you eat it) and then sprinkle the bowls with sesame seeds. Serve and enjoy!