I love EVERYTHING about macro bowls. Not only are macro bowls absolutely delicious but they are really filling AND healthy. They are also super fun to make because you can get really creative with your ingredients and sauces.
I am going to share step-by-step instructions on how to make one, as well as a list of a few shops in the Boston area and blogs that I love that also create some amazing bowls.
In creating a macro bowl here are the recommended ingredients to work with:
-Spinach or Kale
-A grain (I like farro or kamut but quinoa or brown rice works!)
– Frozen bag of mixed vegetables
-Two or three fresh vegetables
– Olive Oil
– Coconut Oil
-Optional: Meat Protein (I usually go for ground turkey or chicken)
-Optional: Shredded Cheese (I go with vegan cheese due to my lactose-ness)
First, select which fresh vegetables you would like to incorporate and think about which fresh vegetables taste really good when roasted or grilled. My go-to veggies are sweet potato and Brussel sprouts or my bowl.
Preheat the oven, and while you wait, slice and dice the veggies up how you like them roasted. Then spray a baking sheet with non-stick spray and spread the veggies on a baking sheet and drizzle with olive oil. Once warmed up to 350 degrees, place the baking sheet in the oven and let the veggies roast for 20-25 minutes.
While the veggies roast, put a pot of water on the stove to boil and a pan for the frozen mixed vegetables. Coat the pan with non-stick spray. Once the water is boiling, pour a half a cup of farro, quinoa, or kamut in the pot and turn down to allow the grain to simmer for 8-10 minutes.
As for the pan, heat up the bottom and throw the mixed vegetables on to cook. Sautee the vegetables with some oil and pepper and old bay seasoning for additional flavor. Do this for 6-8 minutes.
Remove and drain the grains and remove the sautéed vegetables from the stove top as well. For a cheesy finish, place your grain back in the pot on low heat and top with shredded cheddar (I do vegan cheese) or mozzarella. Do this for a minute or so or until the cheese is melted. For meat lovers, this is when you can heat up a pan, add some oil or spray, and cook up either ground turkey, beef or chicken, whatever your preference. I like ground meat in my bowls but you can also cut up some chicken slices or tempeh or salmon- whatever you prefer.
Once your meat is cooked, it’s probably been about 20 minutes by now, making it time to take your veggies out of the oven. Let the veggies cool down for 4-5 minutes.
Now, it’s finally time to layer everything and have yourself a bowl.
For the bowl:
- Add spinach or your favorite lettuce at the bottom.
2.Then top with your roasted veggies.
3.Next add the grain.
4.After the grain, pour the sautéed vegetables on top.
5. Then the additional protein if you included this in your prep.
6. Lastly, add a sauce of your choice.
* For the sauce, I love some tahini sauce, olive oil, and lemon, which I buy separately and mix together and throw on the top. I also like to drizzle balsamic vinaigrette, a BBQ drizzle, and sometimes even frank’s red hot sauce. Any one of your favorite dressings will do.
7. Grab a spoon or fork and enjoy!
Some of my favorite spots in the Boston area to grab a bowl include Whole Heart Provisions in Allston, Life Alive in Cambridge or Salem, Fruition Vegan Kitchen in Medford, and B.Good at various locations.
Some of my favorite blog post recipes for macro bowls include: