Macro bowls, also known as macrobiotic bowls, are the bee’s knees. Usually composed of veggies, (plant-based) protein, whole grains, and fermented or pickled veggies, macro bowls pack a nutrient-rich, flavorful punch. Whether you’re plant-based or looking to power your diet with more plants, you’ll find macro bowls to be a well-balanced and super satisfying meal.
What’s even more thrilling about these bowls of goodness? You have a lot of creative license in the flavor and theme. This past Labor Day weekend, I had fun making these BBQ Macro Bowls. Made from the same ingredients you’d grill up at a BBQ, but nicely organized into a compact bowl! The zucchini and beet noodles took the place of a whole grain, so these are grain free. However, you can easily add a little quinoa or brown rice if that’s your jam.
Note, this recipe is a little labor intensive, so give yourself plenty of time to create and have fun!
BBQ MACRO BOWL
Recipe by Jentry Lee Hull
Yields 2 generous servings
Ingredients:
For zucchini/beet noodles:
- 2 zucchinis
- 1 golden beet
- 1 Tbsp apple cider vinegar
- juice from 1 lime
- pinch of Himalayan salt, or to taste
For marinated portobellos:
- 2 portobello mushrooms
- 2 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- pinch of Himalayan salt, or to taste
- 1/2 tsp garlic powder
For corn:
- 2 ears fresh corn
For pickled/fermented veggies:
- 1/4 cup massaged red onions
or
- 1/4 cup pickled/fermented veggies (such as Kimchi or sauerkraut)
For cashew crema:
- 1/2 cup raw, unsalted cashews, soaked
- 1 Tbsp apple cider vinegar
- 1-2 tsp nutritional yeast
- juice from 1 lemon
- 1/4-1/2 cup cold, filtered water*
- pinch of Himalayan salt, or to taste
- pinch of cayenne pepper, or to taste
For garnish:
- 1 avocado, pitted, peeled and sliced
- 1-2 cups massaged kale salad
Directions:
For cashew crema:
- Soak cashews in sealed jar or container for at least one hour.
- Drain and rinse.
- Combine soaked cashews in a food processor with apple cider vinegar, nutritional yeast, lemon juice, water, salt, and cayenne.
- *Start with 1/4 cup water. Add more until desired consistency is reached – it should be smooth, creamy and a tad thick.
For zucchini/beet noodle mixture:
- Spiralize 2 zucchinis and 1 golden beet.
- Combine in a large bowl with apple cider vinegar, lime juice and salt.
- Toss to thoroughly mix, cover and set aside for ~15 min or so.
For marinated portobellos:
- In a large glass baking dish, drizzle balsamic vinegar and olive oil. Set portobellos on top and swirl around, on both sides, to coat. Then, sprinkle with salt and garlic powder.
- Cover and set aside to marinate for ~ 15 min or so.
- Once marinated, slice mushrooms and sauté for 5-7 minutes, or until mushrooms are browned and caramelized.
- Remove from heat and set aside.
For fresh corn:
- Remove husks and rinse.
- Steam in a large pot for 3-5 minutes, remove from heat and set aside.
For massaged onions:
- See instructions here
- No time for onions? Use Kimchi or sauerkraut instead!
For Massaged kale salad:
Time to make your bowls:
- Divide zucchini/beet noodle mixture in half and place into serving bowls.
- From there, layer on…add sautéed mushrooms, corn, onions/kimchi/sauerkraut, kale salad, sliced avocado, and top with cashew crema.
- Enjoy!
Cheers to your health.
Coach Jentry
Gumsaba Outdoor Fitness Class schedule Thursday 9/10/15
5:30AM Sunrise Danville Womens only class – Coach Briana – Met Con Thursday
5:30AM Sunrise Danville Mens only class – Coach Joel – TRX Thursday
6AM Sunup Lafayette Co-Ed class – Coach Jentry – TRX Thursday
9AM Sunshine Walnut Creek Womens class – Coach Briana – Met Con Thursday
9:15 AM Rose Court Private Class – Coach Michelle – Met Con Thursday
11:00AM Cytosport Power Training – Coach Briana (private class)
12:00PM Cytosport Power Yoga – Coach Jentry (private class)
3:30PM Miramonte Football Stretching Session – Coach Michelle & Coach Jentry
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