Macro Bowl Recipe

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This macro bowl is packed with everything I want in a satisfying meal. Fluffy rice, crispy peanut-coated tofu, and roasted vegetables come together with a creamy peanut lime sauce for a balanced dinner that is ready in about 50 minutes. It is colorful, customizable, and filling enough to keep everyone at the table happy.

Macro bowls are one of my favorite meals because they combine whole grains, vegetables, plant-based protein, healthy fats, and a flavorful sauce in every bite. Each bowl can be customized with different toppings and ingredients, making it just as versatile as a vegetarian fajita bowl when everyone wants to build their own dinner. Make a macro bowl this week, and let me know how you customized your bowl.

I created this recipe while experimenting with powdered peanut butter after discovering how much flavor it added without making sauces too heavy. My family immediately loved the combination of crispy tofu, roasted vegetables, and most of all the creamy peanut sauce. My boys actually said they could eat that sauce for breakfast. Ha! Which is when I discovered another great use for powdered peanut butter in a Greek yogurt bowl with peanut butter. They were absolutely thrilled when I served it to them.

🥘 Ingredients

Everything in this macro bowl works together to create a colorful, balanced meal with plenty of texture and flavor. This is what I use:

Cooked rice: I usually use brown or white rice as my grain base, but quinoa and farro also work really well.

Fresh kale: Shredded kale adds color, texture, and a nutritious base for the warm ingredients.

Extra firm tofu: I use this as my plant-based protein, which becomes lovely and crispy in the oven while soaking up the peanut seasoning.

PB2 powdered peanut butter: This creates the flavorful coating on the tofu.

Cornstarch: I add this to the tofu seasoning to create the light, crispy exterior. 

Spices: I use sea salt, ground black pepper, paprika, cayenne, or chipotle seasoning for a warm and slightly smoky or spicy flavor depending on my preference.

Sweet potato: I roast sweet potatoes until they are caramelized, and they contribute natural sweetness to the bowl.

Mushrooms: I like using a combination of shiitake and cremini mushrooms for varied flavor and texture. 

Oil or vegetable broth: Either option helps the vegetables roast evenly. 

Peanut lime sauce: I mix PB2 powdered peanut butter, olive oil, fresh lime juice, water, maple syrup, sea salt, black pepper, and optional paprika, cayenne, or chipotle seasoning to create the tasty sauce. 

Optional toppings: My favorite toppings for this macro bowl include avocado, radishes, shredded cabbage, and microgreens.

🔪 How To Make

This macro bowl comes together in stages. This is how I deal with all the different parts before combining them into one delicious bowl:

Make tofu seasoning: In a medium bowl, I combine the powdered peanut butter, cornstarch, salt, black pepper, and my choice of either paprika, cayenne, or chipotle seasoning and mix it all.

This macro bowl comes together in stages. This is how I deal with all the different parts before combining them into one delicious bowl:

Make tofu seasoning: In a medium bowl, I combine the powdered peanut butter, cornstarch, salt, black pepper, and my choice of either paprika, cayenne, or chipotle seasoning and mix it all.

Roast tofu and vegetables: I roast the tofu and vegetables in a 450F preheated oven for 25- 30 minutes, flipping halfway through.

Make sauce: While everything roasts, I whisk together the powdered peanut butter, olive oil, lime juice, water, maple syrup, and seasoning until smooth.

Assemble the bowls: I divide the rice and shredded kale between serving bowls, then top with the roasted tofu and vegetables. Next, I add avocado, carrots, radishes, microgreens, and a generous drizzle of peanut lime sauce and serve immediately.

📖 Variations 

As I have mentioned before, this macro bowl is incredibly flexible, making it easy to use whatever grains, proteins, and vegetables I already have on hand. These are 3 of my favorite variations:

Mediterranean macro bowl: I swap the peanut sauce for Greek salad dressing mixed with 1 teaspoon of tahini, and replace the sweet potatoes with 1 cup roasted zucchini and top with cucumber, cherry tomatoes, and kalamata olives. I finish this bowl with a sprinkle of fresh parsley, and serve it on balmy summer nights. 

Southwestern flavor: Instead of peanut sauce, I use creamy avocado green goddess dressing, and add 1 cup roasted corn, black beans, and bell peppers in place of the mushrooms. My husband loves adding sliced jalapenos to his bowl.

Quinoa power bowl: I replace the rice with cooked quinoa, and add roasted broccoli florets and edamame for even more plant-based protein. When I make this for my boys, I usually sprinkle over some extra roasted peanuts for crunch. 

🍽 Serving Suggestions

If you are planning on making this macro bowl but want to add even more flavor, I recommend using 4 ingredient cilantro lime rice for your grain base. This really complements the flavors in the peanut sauce. You could also try it with miso mushrooms instead of roasted mushrooms for more umami flavor.

I love making these bowls using leftover bits and pieces. Last week, I used vegan fried rice from the night before and made a fresh apple cider vinegar coleslaw to add on top. My kids added leftover Chipotle corn salsa to their bowls, and since they were ravenous after sports practice, I made a vegan gluten free focaccia, which they used to mop up extra dressing. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store the rice, tofu, roasted vegetables, and peanut sauce in separate airtight containers in the refrigerator for up to 4 days. 

Freezing: The cooked tofu, rice, and roasted vegetables freeze well for up to 2 months. I recommend making the peanut sauce fresh for the best flavor and consistency.

Reheating: I warm the rice, tofu, and vegetables in the microwave or in a skillet over medium heat until heated through. Add the kale, fresh toppings, and peanut sauce just before serving.

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