Macro Bowls with Turmeric Tahini Sauce

Macro Bowls with Turmeric Tahini Sauce

There’s a macrobiotic restaurant in town called Casa de Luz that I love to go to when I’m in need a bit of a recharge… especially, the kind of recharge where I don’t feel like cooking anything myself. When you walk in, there’s an Ayurvedic proverb painted above the door that says “When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” I love this.

It’s actually feels less like a restaurant and more like a yoga retreat or commune. There’s no menu, just one meal served – it rotates daily but will always contain a grain, a legume, blanched greens, steamed vegetables, a pickled vegetable, and a delicious sauce. It may sound limiting, but I’ve honestly had some of the best sauce and vegetable pairings of my life here, so I used this basic template to build my own bowl.

Macro Bowls with Turmeric Tahini Sauce

For my at-home “casa bowl,” I included this delicious turmeric tahini sauce that I’ve been putting on everything. It’s my favorite type of creamy sauce in that it doesn’t require a blender so you can stir it together in no time – just be careful not to spill that turmeric on your countertops!

I steamed carrots, broccoli and kale – I think there’s so much glory these days in roasting vegetables that we sometimes forget how good nicely steamed vegetables can be. I like to steam mine until they’re just tender and far from mushy.

Macro Bowls with Turmeric Tahini Sauce

Usually, I would reach for chickpeas or black beans, but I went out of my comfort zone and gave mung beans a try. The nice thing about them is that they cook quickly. They have a bit of a funny taste (if you’ve never tried them before) but within this bowl they’re perfection. You could always sub in lentils or chickpeas if you like.

And that’s where the effort stopped – I took a few shortcuts by using frozen brown rice from Whole Foods and store bought (Bubbies) sauerkraut as my pickled vegetables.

These components all keep nicely in the fridge if you want to save the leftovers for lunch during the week.

Macro Bowls with Turmeric Tahini Sauce

5.0 from 6 reviews
Macro Bowls with Turmeric Tahini Sauce
Serves: serves 4
  • 1 watermelon radish
  • squeeze of lemon
  • 1 uncooked cup sprouted mung beans
  • 6 small or 3 medium carrots, steamed
  • 1 small head broccoli florets, steamed
  • 8 kale leaves, chopped
  • 2 cups cooked brown rice*
  • ¾ cup sauerkraut or other fermented veggie
  • 2 tablespoons sesame seeds or hemp seeds
  • microgreens, optional
  • Sea salt and freshly cracked black pepper
Turmeric Tahini Sauce
  • ¼ cup extra-virgin olive oil**
  • 2 tablespoons tahini
  • 4 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 2 tablespoons water
  • 1½ teaspoons dried turmeric
  • ¼ teaspoon sea salt, more to taste
  • Freshly cracked black peppe
  1. Make the Turmeric Tahini Sauce: In a small bowl, combine the olive oil, tahini, lemon juice, garlic, water, turmeric, sea salt and several grinds of pepper. Set aside.
  2. Thinly slice the watermelon 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.
*I like to use a rice cooker to cook rice. Or if I’m in a real hurry, I get the frozen brown rice at Whole Foods, run it under lukewarm water until thawed, then drain.
** Water can be substituted, if oil free
If you can't find mung beans, sub in lentils, chickpeas, or any protein you like.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. This looks great!!! I’ve been searching for watermelon radish….can’t seen to find it anywhere!!!

    • I’ve been seeing them at my Whole Foods lately – they seem to vary by region and season – hopefully you can find them later this spring! (although they’re not completely necessary for this recipe, they’re just pretty!)

      • Catherine on said:

        I imagine different regions and stores/supplies dictate what we can buy and I’m pretty sure if you want the taste & texture of the original recipe subbing regular sweet smaller spring radishes would be more than okay!

  2. All through this post I was saying Yes, Yes, Yes! I love that Ayurvedic proverb too – should put it up in my office. And a big yes to steaming veggies and adding mung beans to this bowl! Will definitely be making this soon. Thanks Jeanine!

    • Made it. Loved it. Will repeat. Especially loved the sauce. Was pleasantly surprised it didn’t need sweetness from honey or maple. Thought the flavors would be slightly bitter without but I was wrong. Excellent!

  3. Eden Passante from on said:

    This looks so delicious and healthy! Love eating colorful food too!

  4. Maja Harder from on said:

    Will definitely try this – sounds tasty and healthy 💪

  5. Lindsay from on said:

    This sounds so fresh and clean! I love tahini sauces and this sound delicious. I will definitely have to try this out!

  6. Pingback: Macro Bowls with Turmeric Tahini Sauce Recipe – Chow Hub

  7. Izzy from on said:

    These look so pretty!
    Izzy | Pinch of delight

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  9. nora ibrahem saleh on said:

    lovely blog its so healthy and i think tasty also

  10. Misbamia from on said:

    I love this kind of bowls where you have everything you need on it!! They always make me feel very good.

  11. Pingback: Macro Bowls with Turmeric Tahini Sauce Recipe – recipequicks

  12. These look really, really good! Definitely something I’d make for myself!

  13. Maria from on said:

    I need a restaurant like that in my life!!! Eliminate the choices – we have too many – and just feed me something clean, nutritious, and delicious! Tahini is the best. I can’t get over how beautiful this bowl you created is!

    • Thank you! Ha, yes, sometimes zero choices is best!

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  15. Yum! Boyfriend and I switched to being vegetarian 2 months ago, your blog is a life saver! You can only eat Tofu so many times. First recipe we’ve tried, can’t wait to try more! SPIRALIZED DAIKON “RICE NOODLE” BOWL and QUINOA APRICOT & ARUGULA SALAD next!

  16. Aidan on said:

    Hi Jeanine!

    Looking forward to trying this soon. 🙂 I haven’t seen any watermelon radishes pop up yet this year – it’s still a bit chilly here and I tend to see them later in the spring. Anyway, I was wondering if you have any ideas for substitutes – maybe a handful of thinly sliced red radishes?

    Thank you so much,


    • yep – thinly sliced red radishes would be just fine here!

      • Aidan on said:

        I’m munching on this right now and wanted to check back in because it’s really amazing! The sauce is super delightful, and now I know that I like mung beans. Thanks for the recipe. 🙂

        • Hi Aidan – I’m so glad you’re enjoying the recipe!

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  18. Geri on said:

    This was yummy, thank you 🙂 Loved the dressing

  19. Sorrel on said:

    So yummy. Just made with leftover quinoa, lentils, steamed broccoli, and added some steamed carrots, sauteed beet greens, the sauce as written, and sauerkraut. Incredible. Thanks!

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