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:

Quickview
875k Calories
39g Protein
26g Total Fat
134g Carbs
100% Health Score
Limit These
Calories
875k
44%

Fat
26g
41%

  Saturated Fat
2g
17%

Carbohydrates
134g
45%

  Sugar
27g
31%

Cholesterol
0.0mg
0%

Sodium
2217mg
96%

Get Enough Of These
Protein
39g
79%

Vitamin A
69622IU
1392%

Vitamin C
390mg
474%

Vitamin K
410µg
391%

Manganese
6mg
301%

Folate
773µg
193%

Vitamin B6
2mg
127%

Calcium
1214mg
122%

Fiber
29g
118%

Magnesium
468mg
117%

Potassium
3923mg
112%

Phosphorus
996mg
100%

Iron
14mg
78%

Vitamin B2
1mg
77%

Copper
1mg
75%

Vitamin E
9mg
66%

Vitamin B1
0.97mg
64%

Vitamin B3
11mg
60%

Zinc
7mg
50%

Vitamin B5
2mg
29%

Selenium
10µg
15%

covered percent of daily need
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