MACRO BOWL

This is  a perfect meal. I opted to use fish. And another time I made this I used no rice and riced cauliflower and steamed it. It was amazing!!! ~Tiffany

INGREDIENTS:

(Serves 2 ) 

• 1 sweet potato, peeled and cubed

• 1 bunch of kale, de-stemmed and roughly chopped

• 1/2 cup dried wakame, soaked (rehydrated) in water for 5 minutes

• 1/2 cup kimchi or sauerkraut

• 2 cups cooked brown rice (or grain of choice) or no grain and steam riced cauliflower

• 1/2 English cucumber, spiralized or chopped

• 1/2 avocado, sliced

• 1 package of tempeh – sliced & toasted *optional

• 1 Large piece of baked wild caught cod (or wild fish of

choice) *optional

METHOD :
1) Cook grain of choice

2) Cook tempeh or fish *both optional

3) Steam or bake chopped sweet potato

4) Slightly steam kale

5) Fill serving bowl with about 1/2- 1 cup of cooked rice, top with all of the above & serve with dressing of choice. I like the tahini or miso sauce with this dish.

MISO SAUCE & DRESSING
Recipe inspired by Antonia Chan

Ingredients (Serves 6)

• 1/2 cup tahini

• 3 tablespoon lemon juice

• 1 small knob of fresh ginger, chopped

• 3 tablespoon white miso

• 1 tablespoon maple syrup

• 2-4 tablespoon water (depending on

METHOD:
1) Place all ingredients in food processor & blend until smooth

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