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.
The best thing about a macro bowl is that the recipe is easily customizable, which is perfect when you need a family of eaters that have different tastes!
This post was sponsored by PB2 but the content and opinions expressed are fully my own.
We love bowls for this reason, everyone eats without complaining and leaves the dinner table feeling full and satisfied. Whether it’s a vegan burrito bowl, sushi bowl or buddha bowl, having the options for dinners the whole family is happy with is so important!
How to Make a Macro Bowl
A macro bowl is an all in one meal that includes all macronutrients. There are grains, veggies, protein, healthy fats, and lots of amazing flavors! Get create and try different combinations each time you make it.
Ingredients
- Rice
- Extra firm tofu
- PB2 powdered peanut butter
- Sweet Potato
- Mushrooms
- Kale
- Seasonings
- Cornstarch
- Lime Juice
- Maple syrup
Powdered peanut butter is such a game changer!
I discovered the magic of cashew powder when I was creating this Butternut Squash Pasta and Creamy Vegan Potato Soup.
The peanut version is great too! After making this Peanut Butter Chia Pudding I had to try the new PB2 Pre and Probiotic Powdered Peanut Butter.
It’s an upgraded version of their classic PB2 Peanut Butter Powder that packs in Pre and Probiotics to help with digestive support. There are one billion CFUs of probiotics and six grams of plant protein per serving!
Another awesome benefit of this one is added flavor from a dash of monk fruit and salt for a hint of sweetness to enhance the roasted peanut flavor. Now all I need to do is find more ways to use it!
Step by Step Instructions
- Combine the PB2, cornstarch, and seasonings in a bowl.
- Toss in the tofu until well coated.
- Roast the tofu, sweet potato, and mushrooms.
- Mix the sauce.
- Build the bowls!
What to Serve in Macro Bowls
This is super customizable! Swap out any of the ingredients for other options to keep things interesting and fit your tastes. Here are a few ideas for toppings and other fillings:
Toppings:
- Avocado
- Radishes
- Carrots
- Microgreens
- Tomatoes
- Green Onions
- Fresh Herbs
- Roasted Carrot Hummus
- Greek Hummus
- Vegan Ranch
- Nuts
- Seeds
Greens
- Spinach
- Chard
- Arugula
- Bok Choy
- Cabbage
- Collard Greens
Grains
- Brown Rice
- Quinoa
- Barley
- Oatmeal
Veggies
- Carrots
- Broccoli
- Bell Peppers
- Zucchini
- Butternut Squash
- Onions
- Eggplant
- Asparagus
- Artichoke
- Brussels Sprouts
Protein
- Chickpeas
- Black Beans
- Pinto Beans
- White Beans
- Kidney Beans
- Peas
- Edamame
- Walnuts
- Lentils
- Tempeh
Preparation Tips
- For the best results press the tofu. If you don’t have a press, place the tofu in between paper towels then set a baking sheet and a pile of books on top.
- You will likely have extra coating for the tofu, but you don’t want to make less to avoid running out.
- 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.
- If you want the mushrooms a bit more al dente, take them out after about 15-20 minutes. You can also sauté the mushrooms if you prefer.
Meal Prep and Storage Tips
- Prepare this ahead of time by making each component.
- For best results, store the sauce, kale, and toppings separate.
- Place everything in airtight containers in the refrigerator for up to 3-5 days.
- Reheat the bowl then add the kale, sauce, and toppings.
Common Questions
A macro bowl is an all in one meal that covers all of your nutritional needs. It includes a mixture of grains and veggies to give you a meal balanced with healthy fats, carbs, and protein.
A macrobiotic diet is all about balancing the nutrient needs by consuming mostly grains, vegetables, and beans but also includes fish. Vegetarians following this way of eating avoid all meat and fish.
Every buddha or macro bowl should have grains, veggies, protein, dressing or sauce, and toppings.
More Healthy Vegan Recipes
Keep your family full and satisfied with any of these plant based recipes:
The Best Easy Macro Bowl Recipe
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:
- Avocado
- Radishes
- Carrots
- Microgreens
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.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sarah says
Tried the recipe as written this time around and it was great, excited to try more flavor combinations next time!
Carla says
This looks great! I have an EXCELLENT powdered peanut butter for you. The brand is Crazy Richards and it only contains 1 ingredient: peanuts. Great flavor and consistency. Thought you’d be interested in using it in the future.