Macro Veggie Bowl

A vibrant turmeric tahini sauce is the star of this delicious veggie bowl! It adds a pop of bright flavor to the mix of fresh vegetables, rice, and beans.

Veggie Bowl

When we lived in Austin, I headed to a macrobiotic restaurant called Casa de Luz whenever I craved a nourishing, cleansing veggie bowl like this one. Instead of offering a menu, it serves one rotating meal that always contains 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 there. If you’re ever in Austin, make sure you check it out!

Inspired by years of enjoying delicious, nourishing meals at Casa de Luz, I used the macrobiotic template to develop a veggie bowl of my own. It’s a totally gluten-free and plant-based recipe, but it doesn’t taste at all like “health food.” A vibrant turmeric tahini sauce fills it with bold flavor, and a scoop of sauerkraut gives it a delicious tangy pop. Make it whenever you’re craving something energizing, satisfying, and absolutely delicious.

Veggie Bowl Recipe Ingredients

My Veggie Bowl Recipe Ingredients

As I mentioned above, I used Caza de Luz’s template to build this healthy veggie bowl. Here’s what I chose for each macrobiotic category:

  • A delicious sauce – For my at-home “casa bowl,” I used an amazing turmeric tahini sauce! 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. You’ll love it on this veggie bowl, but it tastes great on just about everything else, too!
  • Steamed vegetables – I steamed carrots, broccoli, and kale until they were tender and vibrant.
  • A legume – I went out of my comfort zone and gave mung beans a try. Compared with other dried beans, they cook up in no time!
  • A grainBrown rice was my pick.
  • A pickled vegetable – Sauerkraut! I love Bubbies.

For a final finishing touch, I went rogue and added some raw radishes to my veggie bowl. You could skip them if you like, but they add delicious crunch and peppery flavor to this recipe.

These components all keep nicely in the fridge if you want to meal prep them for lunch or dinner during the week. And an extra tip – be careful with the turmeric sauce in your kitchen! I love its bright color, but it can easily stain things yellow.

Find the complete recipe with measurements below.

Chopped broccoli, carrots, and watermelon radish on a cutting board

Veggie Bowl Recipe Variations

This recipe is fantastic as-written, but feel free to change it up! Here are a few ideas to get you started:

Let me know what variations you try!

Macro veggie bowl recipe

More Favorite Bowl Recipes

If you love this macro veggie bowl, try one of these delicious recipes next:

Macro Veggie Bowl

rate this recipe:
5 from 1 vote
Prep Time: 20 mins
Cook Time: 20 mins
Serves 4
Prep these simple components ahead of time to pack this healthy veggie bowl for lunch, or make it for an easy weeknight dinner!


  • 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

Turmeric Tahini

  • 1


    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


  • 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.
  • Thinly slice the radish (this is best done on a mandolin), and toss the slices with a squeeze of lemon. Set aside.
  • Cook the mung beans in boiling salted water according to package directions, or until tender. Drain.
  • 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.
  • 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.

1 comment

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Rate this recipe (after making it)

  1. Sarah

    5 stars
    Yay! This is absolutely one of my favorite recipes to make. It’s so vibrant and lovely, too. Thank you for putting it back up!
    I tell everyone I know to make your recipes. They’ve made me LOVE flavorful, healthy food, and love cooking.
    You’re a master Jeanine!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.