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.
2tablespoonCoconut Aminosor soy sauce if not gluten-free
2tablespoonWater
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