Macro Bowl with Carrot-Ginger-Almond Sauce
Macro Bowl with Carrot-Ginger-Almond Sauce might be a good recipe to expand your main course recipe box. One serving contains 876 calories, 39g of protein, and 26g of fat. This recipe serves 1. For $5.24 per serving, this recipe covers 68% of your daily requirements of vitamins and minerals. 124 people have tried and liked this recipe. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. This recipe from Coconut And Berries requires sesame seeds, carrots, bread bowl, and maple syrup. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Tempeh Quinoa Macro Bowl, Crunchy Quinoa Power Bowl with Almond Ginger Dressing, and Ginger Garlic Salmon Carrot & Zucchini Noodle Bowl with Shiitake & Oyster Mushrooms.
Servings: 1
Ingredients:
1/2 C Cooked adzuki beans
2 Tbsp Almond butter
Macro bowl
1/3 C Brown rice
Carrot-Ginger-Almond Sauce
1 C Chopped carrots/2 medium/ approox 135g
1 " Fresh ginger, minced
1 small clove of garlic
1/4 tsp Ground turmeric
1/2 Tbsp Maple syrup
1 head Pak Choi, roughly chopped
Seaweed sprinkles OR Rehydrated sea vegetables (e.g. dulse or wakame)
Toasted sesame seeds
Tamari
1 Tbsp Water
1/2 Tbsp White miso
Equipment:
blender
frying pan
bowl
Cooking instruction summary:
For the sauce:Steam the carrots until tender then blend all ingredients together until smooth. I use my Tribest personal blender.Cook the rice, according to package instructions.Warm through the beans in a pan with a litle water. Season with splash of tamariSteam the pak choi for a couple of minutes, until just tender.Add the rice, beans and pak choi to a bowl, top with a generous spoonful of the sauce and sprinkle with seaweed and toasted sesame seeds.
Step by step:
1. For the sauce:Steam the carrots until tender then blend all ingredients together until smooth. I use my Tribest personal blender.Cook the rice, according to package instructions.Warm through the beans in a pan with a litle water. Season with splash of tamari
2. Steam the pak choi for a couple of minutes, until just tender.
3. Add the rice, beans and pak choi to a bowl, top with a generous spoonful of the sauce and sprinkle with seaweed and toasted sesame seeds.
Nutrition Information:
covered percent of daily need
