Macro bowls are my go to for healthy and delicious clean eating all year round. They are a simplified form of balanced eating, typically comprised of a grain base, raw or cooked veggies, a protein of your choice and a healthy fat like avocado, hummus or a tasty homemade dressing. They’re called macro bowls because they hit all your macronutrients: carbs, protein and fat.  With winter well and truly here and along with it the temptation to opt for more of those carbs I thought I’d share one of my favourite macro bowl recipes that help me maintain my healthy eating.

 

 

 

 

 

 

Buddha Bowl With Spinach, Marinated Tofu, Kimchi and Soy-Miso Dressing: Kimchi is made from fermented vegetables and helps improve digestion and reduce inflammation. Spinach, tofu and carrots round out this recipe to make it healthy enough for any night of the week. Recipe thanks to  Avocado A Day Nutrition.

Serves: Serves 2

INGREDIENTS

1/2 cup whole grain rice

2 tbsp soy sauce

1/2 tablespoon freshly grated ginger

1 garlic cloves, minced

500gm  firm tofu, drained and pressed, then cut into 1-inch cubes

1/2 tablespoon coconut oil

3 scallions, chopped

6 ounces fresh spinach

1/2 cup kimchi

1 large carrots, julienned

Dressing:

1 tablespoons miso paste

1 tablespoons sesame oil

1/2 tablespoon soy sauce

2 tbsp water

Optional garnishes:

Chopped green onions

Sesame seeds

Five spice powder

Chopped peanuts

 

INSTRUCTIONS

Cook 1/2 cup whole grain rice.

Make dressing by whisking miso, sesame oil, soy sauce and water until smooth.

While the rice is cooking, whisk soy sauce, ginger, and garlic in a large bowl. Add tofu and toss to coat evenly with marinade. Set aside for 15 minutes or longer if timer permits.

While the tofu is marinating, bring a large pot filled with 2 inches of water and set with a steamer basket to a boil.

Heat coconut oil in a medium skillet on medium-high heat. When hot, add green onions and stir fry 2 minutes until tender. Add tofu and stir fry another 3-4 minutes until tofu is lightly browned.

Meanwhile, steam the spinach 2-3 minutes until tender and wilted.

Divide rice between two bowls. Divide the tofu, spinach, kimchi, and carrots evenly between the bowls. Drizzle with dressing. Garnish as desired.