fast food- macro bowls
- Amy Sobo
- Jan 2, 2020
- 2 min read
As a vegan teen, it's sometimes hard to balance school and extracurriculars while managing time for healthy, feel good food. Macro Bowls are super quick, nutritious, and versatile options to solve this time crunch.
Meal Prep
To allow these bowls to be both easy and delicious, I usually like to prep or buy large portions of food on my least busy day of the week. On my shopping list, I love to add a pre made tabbouleh or quinoa salad, cashews or walnuts, avocado, berries, and red onion. I will usually cook up a protein source such as crumbled tofu or tempeh, chickpeas, or lentils. I love to season these with Trader Joe's Chili Lime Seasoning Blend along with red and black pepper, and keep them in the fridge for 3 or 4 days.
http://bit.ly/37tlVXr (Chili Lime Seasoning)
Combos
When making macro bowls, it's important to experiment with different combinations of fruit, veggies, protein, and fat sources. I love these bowls because it's so easy to cover the food groups in a singular dish. If I choose to use arugula, spinach, or cauliflower rice as my bowl's base, I will try to incorporate tempeh or another wheat based option, and a thick dressing. If I use rice or lentils, I will add more veggies and fresh toppings, with a lighter dressing option like a squeeze of lemon. Usually my bowls end up looking like everything but the kitchen sink.
Dressing
One of my favorite ways to make a dressing is thinning down hummus, pesto, or tahini using lemon juice and almond milk. By playing off the eye and taste, it's usually easy to create a dressing without having to go out and buy one. Plus- I can keep the dressing in the fridge for bowls or salads in the future.
bit.ly/2QkfOPz (Pesto), http://bit.ly/2QIdgJR (Hummus)
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