Sesame-Ginger Macro Bowl

Prep Time: 20

Total Time: 20

Servings: servings

Course: Lunch-To-Go, Main Dish

Cuisine: South American

Author: Heather Nicholds

Here’s a yummy sesame-ginger dressed bowl with all the plant food groups represented, in proportion and at an average portion size. Scale up or down, based on your energy needs. Choose the bowl size that works for you, and fill it with wonderful foods to fuel your body.

Ingredients

1 cup cooked brown rice
1 cup blackeyed peas, cooked or canned, rinsed
1 cup cabbage, sliced
1 bell pepper, thinly sliced
1 cup snow peas, or snap peas, trimmed and sliced in half width-wise
2 green onion, chopped
1 cup kale, or spinach, chopped
1 avocado, thinly sliced
2 Tbsp sesame seeds, white or black

Dressing Ingredients

2 Tbsp tahini, or almond or cashew butter
2 Tbsp apple cider vinegar, or rice vinegar
1 tsp toasted sesame oil
1 Tbsp fresh ginger, grated then juiced
pinch sea salt, to taste

Instructions

Make sure your rice and blackeyed peas are cooked in advance.
Heat a pan to medium-high, and saute the cabbage with water, broth or olive or un-toasted sesame oil. Once it’s softened lightly, add the bell pepper. Then add the snow/snap peas, the kale or spinach, and green onion last, to warm for a minute, until it just wilts, before turning off the heat.
Make the dressing by whisking together the dressing ingredients, or pureeing in a small blender, adding about 2-3 Tbsp water as needed to make a creamy consistency.
Arrange your bowl, with the vegetables on one side, the rice in one quarter, the peas in the other quarter.
Top with the sliced avocado, a long drizzle of dressing and a sprinkle of sesame seeds.

Notes

Make a double (or triple) batch of the dressing, so that you can whip up an easy salad or bowl.

Nutrition