Go Back
+ servings

Macro Veggie Bowl

rate this recipe:
5 from 2 votes
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.