Name: Macro Veggie Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 watermelon radish or 2 red radishes; squeeze of lemon; 1 uncooked cup sprouted mung beans or cooked lentils; 6 small or 3 medium carrots (steamed); 1 small head broccoli florets (steamed); 8 kale leaves (chopped); 2 cups brown rice or quinoa; ¾ cup sauerkraut or other fermented veggie; 2 tablespoons sesame seeds or hemp seeds; microgreens (optional); Sea salt and freshly cracked black pepper; 1 tablespoon extra-virgin olive oil; 1 tablespoon lemon juice; 1/2 tablespoon tahini; 1/2 tablespoon water; 1/2 garlic clove, minced; 1/4 teaspoon ground turmeric; sea salt and freshly cracked black pepper

Macro Veggie Bowl

Prep these simple components ahead of time to pack this healthy veggie bowl for lunch, or make it for an easy weeknight dinner!

40 min total 20 min prep 20 min cook 4

Instructions

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1 Make the sauce. In a small bowl, mix together the olive oil, lemon juice, tahini, water, garlic, turmeric, and generous pinches of salt and pepper. Set aside.
2 Thinly slice the radish (this is best done on a mandolin), and toss the slices with a squeeze of lemon. Set aside.
3 Cook the mung beans in boiling salted water according to package directions, or until tender. Drain.
4 In a steamer basket over a pot of simmering water, steam the carrots, covered, until just tender, 7 to 10 minutes. Remove and set aside. Next steam the broccoli until tender but still bright green, 4 to 5 minutes. Lastly, steam the kale until just tender, 30 seconds to 1 minute.
5 Assemble individual bowls with the brown rice, mung beans, carrots, broccoli, kale, sauerkraut, sesame seeds and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.