Go Back
–+ servings
Rice and tofu in a bowl with a variety of vegetables.
Print Recipe
5 from 1 vote

Macro Bowl

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4
Author: Sophie MacKenzie

Equipment

  • Measuring cups and spoons
  • 2 pots
  • Steamer basket
  • Blender
  • Towel
  • Frying pan

Ingredients

Bowl

  • 2 Small heads of Broccoli Chopped into bite-sized pieces
  • 3 Medium Beets or 2 Large, Peeled and Chopped into 1-inch Cubes or Slices
  • ¼ of a Kabocha or other Winter Squash Chopped in 1-inch Cubes (we leave Kabocha skin on, but peel if using another squash)
  • 1 Cup Brown Rice
  • Miso Tahini Sauce Below
  • Crispy Tofu Below
  • To Garnish- Arame soaked in water for 30 minutes Sprouts, Sesame Seeds, Sauerkraut (we used a beet ginger variety from WildBrine)

Miso Tahini Sauce

  • 4 tablespoons Tahini
  • 2 tablespoons Miso
  • 4 Garlic Cloves or less if you like
  • 2 teaspoons Grated Ginger
  • ½ Lemon 2 tablespoons Juice
  • 1 teaspoon Tamari
  • ½ teaspoon Honey or Vegan Liquid Sweetener
  • 6 tablespoons Water approximately

Crispy Tofu

  • 350 grams Firm Tofu 12 oz
  • 2 tablespoons Tamari
  • 2 tablespoons Arrowroot Powder
  • 1 tablespoon Olive I used liquid coconut

Instructions

Bowl

  • Begin by getting your rice on to cook. Add 1 ¾ cup of water along with the 1 cup rice. Bring the mixture to a boil and immediately cover and turn down to the lowest simmer. Cook for about 40 minutes. Different types of rice will have varying cooking times. Check the package for details.
  • Next, get all your veggies peeled and prepped and have ready to steam. Make the Tahini Sauce (Recipe Below) Cook-off your Crispy Tofu (Recipe Below).
  • With five minutes or so left on your rice, get a pot and steamer basket ready. Fill the boil with water and bring to the boil. As soon as it begins to boil add your kabocha and beets. Set the time five minutes (see guide above).
  • After the five minutes is up, add the broccoli and continue to steam for 5-7 minutes or until tender. Once the veggies are cooked, fill bowls with rice, veggies, and garnish and a side of sauce.

Miso-Tahini

  • Place all the ingredients except the water in a blender and puree until smooth. Add the water a tablespoon at a time until the desired consistency is reached.

Crispy Tofu

  • Chop the tofu into bite-size cubes and pat it well with a tea towel to remove any extra water. In a shallow dish toss together all the ingredients until the starch is dissolved. Let the tofu marinate for about 5 minutes, but not too long. Once they've hung out in the mixture, toss them again and place the tofu on a baking tray or plate so that any extra liquid can drain off (this helps with the crisping)
  • Heat a frying pan to medium and add about 1 teaspoon oil. Add the tofu a piece at a time (if it's dry it shouldn't splatter) leaving enough room that it doesn't touch. You may need to work in two batches if you have a small pan. Once the tofu starts to brown, flip it until all four sides are crisped and browned.
  • If you are making this before steaming your veggies, you can leave it in the oven at a low temp to stay warm.