Macro Bowls with Turmeric Tahini Sauce Recipe – Hifow

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There is a macrobiotic cafe in city regarded as Casa de Luz that I definitely like to go to when I’m in have to have a tiny bit of a recharge… in particular, the kind of recharge in which I definitely do not working experience like cooking something myself. When you wander in, there’s an Ayurvedic proverb painted around the door that suggests “When having plan is mistaken, drugs is of no use. When having plan is accurate, drugs is of no have to have.” I definitely like this.

It is in reality feels a great deal less like a cafe and a great deal additional like a yoga retreat or commune. There is no menu, just one meal served – it rotates just about every working day but will always incorporate a grain, a legume, blanched greens, steamed veggies, a pickled vegetable, and a delightful sauce. It might seem to be restricting, but I’ve truthfully had some of the best sauce and vegetable pairings of my life-style right here, so I utilised this regular template to set up my really own bowl.

For my at-residence “casa bowl,” I bundled this delightful turmeric tahini sauce that I’ve been placing on something. It is my most cherished sort of creamy sauce in that it doesn’t contact for a blender so you can stir it together with a single a further in no time – just be watchful not to spill that turmeric on your countertops!

I steamed carrots, broccoli and kale – I think about there’s so noticeably glory these moments in roasting veggies that we at times forget how fantastic properly steamed veggies can be. I like to steam mine right up until they are just tender and far from mushy.

Macro Bowls with Turmeric Tahini Sauce

Frequently, I would arrive at for chickpeas or black beans, but I went out of my convenience zone and gave mung beans a test. The excellent factor about them is that they cook speedily. They have a tiny bit of a funny flavor (if you have in no way attempted them ahead of) but inside this bowl they’re perfection. You could always sub in lentils or chickpeas if you like.

And which is in which the power stopped – I took a handful of shortcuts by implementing frozen brown rice from Complete Meals merchandise and retail shop acquired (Bubbies) sauerkraut as my pickled veggies.

These things all maintain properly in the fridge if you want to preserve the leftovers for lunch in the class of the seven times.

Macro Bowls with Turmeric Tahini Sauce

Macro Bowls with Turmeric Tahini Sauce


  • 1 watermelon radish
  • squeeze of lemon
  • 1 raw cup sprouted mung beans
  • 6 compact or 3 medium carrots, steamed
  • 1 compact head broccoli florets, steamed
  • 8 kale leaves, chopped
  • two cups cooked brown rice*
  • ¾ cup sauerkraut or other fermented veggie
  • two tablespoons sesame seeds or hemp seeds
  • microgreens, optional
  • Sea salt and freshly cracked black pepper
  • ¼ cup added-virgin olive oil**
  • two tablespoons tahini
  • 4 tablespoons lemon juice
  • two garlic cloves, minced
  • two tablespoons water
  • 1½ teaspoons dried turmeric
  • ¼ teaspoon sea salt, a great deal additional to flavor
  • Freshly cracked black peppe
  1. Make the Turmeric Tahini Sauce: In a compact bowl, blend the olive oil, tahini, lemon juice, garlic, water, turmeric, sea salt and rather a handful of grinds of pepper. Established apart.
  2. Thinly slice the watermelon radish (this is best carried out on a mandolin), and toss the slices with a squeeze of lemon. Established apart.
  3. Cook dinner the mung beans in boiling salted water in accordance to offer you guidance, or right up until tender. Drain.
  4. In a steamer basket about a pot of simmering water, steam the carrots, covered, right up until just tender, seven to 10 minutes. Take out and set apart. Upcoming steam the broccoli right up until tender but however dazzling environmentally helpful, 4 to 5 minutes. And and finally, steam the kale right up until just tender, thirty seconds to 1 moment.
  5. Assemble personal bowls with the brown rice, mung beans, carrots, broccoli, kale, sauerkraut, sesame seeds and microgreens, if implementing. Time with salt and pepper and provide with the Turmeric Tahini Sauce.

*I like to use a rice cooker to cook rice. Or if I’m in a severe hurry, I get the frozen brown rice at Complete Meals merchandise, work it underneath lukewarm water right up until thawed, then drain.
** H2o can be substituted, if oil free of charge
If you can not uncover mung beans, sub in lentils, chickpeas, or any protein you like.



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