The Best Easy Macro Bowl Recipe
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.
Servings: 2
Calories: 1559kcal
Ingredients
- 1 cup cooked rice of choice
- 8 ounces extra firm tofu , cut into cubes (see note)
- ¼ cup PB2 powdered peanut butter , see note
- 2 tablespoons cornstarch
- 1 teaspoon sea salt , divided
- ½ teaspoon ground black pepper
- ½ teaspoon paprika, cayenne or chipotle seasoning , optional
- 1 cup cubed sweet potato
- 1 cup sliced mushrooms , I like a mix of shiitake and crimini
- Drizzle of oil for roasting , or broth if oil free
- 2 cups fresh kale , I like it shredded (measure packed)
Optional toppings:
Sauce:
- ¼ cup PB2 powdered peanut butter , see note
- 2 tablespoons olive oil , or broth if oil free
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 1 tablespoon maple syrup
- ¼-½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika, cayenne or chipotle seasoning , optional
Instructions
- Preheat the oven to 450 F/ 230 C
- Combine the PB2, cornstarch, ½ teaspoon of the salt, pepper and paprika/chipotle/cayenne (if using) in a bowl. Toss in the tofu until well coated.
- Add the coated tofu to a parchment lined baking sheet, keeping them to one side.
- Toss the sweet potato and mushrooms in a drizzle of oil (or broth if oil free) and the rest of the salt. Add to the other side of the baking sheet.
- Bake for 25-30 minutes, until the tofu is crispy and the sweet potatoes are soft. Take out the mushrooms at about 15-20 minutes if you like them on the less cooked side. You can also saute the mushrooms if you prefer.
- Meanwhile, mix the sauce ingredients in a small bowl.
- Separate the kale and rice into two bowls. You can also toss the kale with 1-2 tablespoons of the sauce if you prefer.
- Once the tofu and veggies are done, build the bowls by adding them to the rice and kale.
- Top with any optional ingredients.
- Drizzle with extra sauce and devour!
Notes
- My #1 Secret Tip for this easy macro bowl recipe is to spread the tofu in a single layer with plenty of space between the cubes. If I am making a large quantity, I sometimes roast my vegetables and tofu on separate trays. Crowding the pan traps steam, preventing the tofu from developing the satisfying crispy exterior.
- Press the tofu: I press my tofu for at least 20-30 minutes to remove as much moisture as possible. This helps the coating stick better and creates a crispier texture.
- Keep cuts uniform: I cut my vegetables into similar-sized pieces to ensure they roast evenly.
- Massage the kale: If I am serving the kale raw, I toss it with 1-2 teaspoons of the peanut sauce and gently massage it for 30 seconds to soften the fibers in the leaves.
- Whisk sauce just before serving: This sauce has a tendency to thicken as it sits, which is why I prefer whisking it just before serving. If your sauce has thickened up, add 1-2 tablespoons of water and continue whisking until it reaches your preferred consistency.
- Roast on upper rack: This helps the tofu brown more while also giving the vegetables caramelized edges.
Nutrition
Calories: 1559kcal | Carbohydrates: 246g | Protein: 61g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 1mg | Sodium: 665mg | Potassium: 2108mg | Fiber: 17g | Sugar: 27g | Vitamin A: 33217IU | Vitamin C: 175mg | Calcium: 443mg | Iron: 8mg