Macrobiotic Bowl

Macrobiotic Bowl

Macrobiotic Bowl

This vegan Macrobiotic Bowl features nutty quinoa, nourishing greens, protein-rich chickpeas, and a savory tahini sauce. This easy to make recipe feature fresh summer corn is sure to keep you cool on those hot summer days. 

Macrobiotic Bowl

Macrobiotic Bowl Ingredients:

  • 1 Cup Quinoa, uncooked
  • 3 Cups Corn (3-4 Ears)
  • 2½ Cups Broccoli Florets
  • 1 Teaspoon Olive Oil
  • 2 Tablespoons Shallot, finely diced
  • 2½ Cups Collard Greens, cut into ¼” ribbons, packed
  • ¼ Teaspoon Salt
  • 1 Cup Cooked Chickpeas, drained and rinsed
  • ½ Cup Tahini
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Water

Macrobiotic Bowl

Macrobiotic Bowl

 

Meal Prep on Fleek x GoodCook Meal Prep Containers

Macrobiotic Bowl

Macrobiotic Bowl

Macrobiotic Bowl

This vegan Macrobiotic Bowl features nutty quinoa, nourishing greens, protein-rich chickpeas, and a savory tahini sauce. This easy to make recipe feature fresh summer corn is sure to keep you cool on those hot summer days. 
Prep Time: 7 minutes
Cook Time: 23 minutes
Total Time: 30 minutes
Course: Lunch, Main Dish
Cuisine: American
Keyword: Chickpeas, Meal Prep
Servings: 4 meals

Ingredients

  • 1 cup quinoa
  • 3 cups Corn from 3-4 ears
  • 2.5 cups broccoli florets
  • 1 tsp olive oil
  • 2 tbs shallots finely diced
  • 2.5 cups collard greens cut into 1/4 inch ribbons
  • 1/4 tsp Salt
  • 1 cup chickpeas (canned) rinsed and drained
  • 1/2 cup tahini
  • 2 tbsp Coconut Aminos or soy sauce if not gluten free
  • 2 tsbp Water

Instructions

  • Bring a large pot of water to a gentle boil. Meanwhile, cook quinoa as per the package directions.
  • When the large pot of water begins to boil, add in the corn cobs. After 5 minutes, add the broccoli florets, and cook 3 minutes longer, until crisp/tender and vibrant green. Remove the corn, and place on a cutting board to cool, and then drain the broccoli in a colander, and place in an ice bath to stop the cooking.
  • Heat a sauté pan over medium heat. Add olive oil, and add in the finely diced shallot. Stir until fragrant, about 1 minute, then add in the collard greens, stirring until slightly wilted, about 2-3 minutes. Add in the chickpeas and ¼ teaspoon salt, and stir until heated through about 2 additional minutes.
  • Remove the corn kernels from the cob using a sharp knife, and then build your bowl. Divide among four containers the corn, quinoa, broccoli, and collard green mixture. In a small bowl, mix the tahini and soy sauce, thinning out with the water as desired. Equally, drizzle on top of each bowl. Store, serve, and enjoy!

Notes

Nutrition for 1 out of 4 servings:
22.9g Protein | 83.8g Carbs | 28.2g Fat | 14.4g Fiber | 624 Calories
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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