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 Time7 mins
Cook Time23 mins
Total Time30 mins
Servings: 4 meals
- 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
Bring a large pot of water to a gentle boil. Meanwhile, cook quinoa as per the package
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!
Nutrition for 1 out of 4 servings:
22.9g Protein | 83.8g Carbs | 28.2g Fat | 14.4g Fiber | 624 Calories