Hey everyone and welcome back to #RecipeADayMay. Today’s format will be slightly different. I’m chatting about macro bowls, why I love them, giving you a few options of things you can include to build one. And of course, it’s #RecipeADayMay, so I’ll be adding the recipe for my latest flavour combination.
Why I love them
What’s not to love? Primarily, they’re so versatile. You could eat one every single day of the week and not eat the same meal twice. The macro bowl (as in macronutrients) is one of the healthiest things you can eat. You can also mix them up with a theme, whether that be a particular spice or flavours from a certain country.
As you’re getting a balance of healthy fats, carbs and proteins it’s a great way to get a variety of micronutrients. You’re also less likely to get random cravings if you’re eating meals with balanced macronutrients. They’re one of my favourite things to eat when I’m on a bit of a health kick because of the variety of options and balanced food groups.
Things to include
- Mixed seeds, I love adding some chilli and tamari toasted seeds to mine to get an added spicy crunch.
- Nuts, something like salt and pepper or lime cashews tastes great with fresher summery vegetables.
- Avocado, a perfect side to a well-rounded burrito bowl would also qualify as a macro bowl.
Obviously if you’re including seeds or nuts they add a little protein too but there are so many other healthy protein sources you can add.
- Roasted chickpeas, they’re a great one as you can season them with just about anything depending on the theme of your bowl.
- Falafels, another great one especially if you’re choosing lighter options for your vegetables.
- Beans, you can make your own healthy refried beans for a burrito bowl or simply take five minutes to heat some up and season.
- Quinoa, part carb and part protein. Another great option if you’d rather have lighter vegetables as carbs rather than heavier options like rice or potato.
Speaking of rice and potato…
Don’t be afraid of them. Our bodies need them and most of them are healthy in their natural form.
- Quinoa, yes, I’m including this in both categories. It’s a versatile grain…
- Potato, sweet or regular, both can be seasoned with almost anything and make the perfect side dish.
- Vegetables, yes, they’re technically carbs. You can roast them, stir fry them or even have them raw. They brighten up every bowl.
- Rice, another one that can go with just about any flavour combination.
My latest one
As I said in my most recent get healthy with me recap, I got ill at the end of April and I was looking at eating lots of meals with plenty of micronutrients to get myself feeling healthy again. And as I mentioned in the intro to this post, I think macro bowls are a great way of doing that. I wanted one fairly antioxidant rich for this one so there’s plenty of micronutrients in this one, and turmeric. Because, health…
This recipe is dairy free, gluten free, vegan and nut free.
Prep time: 10 minutes
Cook time: 30 minutes
- ½ chickpeas, drained and rinsed
- One medium sweet potato, chopped.
- 30g mixed seeds
- An assortment of chopped vegetables. For this you can include whatever you want. As I was trying to recover from my stomach flu when I made this one I wanted to eat the rainbow. This bowl includes green beans, baby corn, chestnut mushrooms (high in vitamin D), red onion, yellow bell pepper and asparagus.
- 1tsp turmeric
- ½ tsp cumin
- 2 cloves garlic, chopped
- 1tsp hot paprika
- A tbsp tamari
- ½ tsp chilli powder
- Preheat oven to 200°c. Add the sweet potato to a baking tray, lightly toss with the cumin and bake for around 30 minutes until starting to crisp on the outside and soft in the centre.
- In a medium bowl, coat the chickpeas in turmeric. After the sweet potato has been in the oven 10 minutes, put the chickpeas in the oven.
- Next, stir fry the vegetables. Depending on the vegetables you’re using will depend on what goes in first. I started with onion and garlic along with the paprika, added peppers and green beans after 2-3 minutes then added the remaining vegetables for the last 5 minutes.
- Just before the final vegetables go in, add a small saucepan to a medium heat. When it’s up to temperature, add the seeds to the pan and stir occasionally. When they start to pop, add the chilli and stir on the heat for 1 more minute. Stir in the tamari before serving.
Serve and enjoy!
Which components would make your perfect macro bowl?