The Best Easy Macro Bowl Recipe
I love a nutritious recipe that the whole family will devour and this macro bowl is high on the list! The combination of flavors are incredible and it's simple to prepare.
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
- Pressing your tofu yields the best result. If you don’t have a press, then you can use a pile of books to help.
- Sauce makes about a ½ cup. You can have leftover to use at another time or use it all for this.
- You won't use all the coating for the tofu, but this is enough to coat it well.
- If you don’t have powdered peanut butter, you can grind dry peanuts. You can also use regular peanut butter for the sauce but cut the amount in half. You can simply skip it for the tofu, just know the flavor will be a bit different.
- This is very customizable, mix and match ingredients however you want.
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