MACRO VEGGIE BOWLS RECIPE
Sunday, June 7, 2026
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MACRO VEGGIE BOWLS RECIPE
An easy move-to vegetarian dinner recipe for Macro Veggie Bowls. Made with candy potato, quinoa, crunchy chickpeas and greens crowned with a tahini dressing, this dinner recipe will quick come to be a staple at your healthful dinner desk.
This Macro Veggie Bowls dinner recipe will speedy grow to be a staple at your healthy dinner table. I’m simply scripting this earlier than I leave for Guatemala seeing that I've every purpose of embracing my excursion and indulging in some R&R.
One of the bizarre downsides of my job is that taking a vacation is far greater difficult than you would possibly think. There is pressure to preserve the momentum going all the time. That is especially proper when you blog approximately health and January is no longer pretty, the busiest time of the year.
INGREDIENTS
- 1 cup dry quinoa
- 2 large sweet potatoes, chopped
- 1 can chickpeas, rinsed and drained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 small head of kale, destemmed and chopped
- 1 tbsp olive oil
- 1 1/2 tsp apple cider vinegar
- 1/2 cup pumpkin seeds
For the Sauce:
- 3 tbsp tahini
- 1 tbsp maple syrup
- 1 ½ tsp apple cider vinegar
- juice, 1 lemon
- 2 garlic cloves, minced
- pinch of sea salt
- Water as needed
INSTRUCTIONS
- Preheat oven to four hundred tiers F.
- Drain and rinse quinoa and cook dinner in line with package instructions. Set apart.
- vicinity chickpeas AND candy potato on a baking sheet and drizzle with olive oil.
- top with chili powder and cumin.
- Bake for 30-forty minutes or till chickpeas are crispy.
- upload kale to a big bowl and top with olive oil and apple cider vinegar.
- massage kale for 3-5 mins or till absolutely wilted.
- Divide kale amongst bowls and top with quinoa.
- once sweet potatoes and chickpeas are executed divide lightly among bowls.
- Sprinkle bowls with pumpkin seeds.
