Holiday Macro Bowl with Miso Tahini ‘Gravy’
This Holiday Macro Bowl with Miso Tahini ‘Gravy’ is full of protein rich lentils, roasted sweet potatoes and Brussels sprouts, festive cranberries, and toasted walnuts, all tied together with a sweet and savory miso tahini dressing.
We’re delighted today to have Lauren from Flora and Vino join us with her perfect holiday recipe.
I’m getting pretty excited about Christmas, guys. I love the anticipation leading up to holidays almost as much (or more??) as the holiday itself.
Kind of like this big macro bowl that I dreamed up around Thanksgiving. While most tables are centered around meatier mains during the holiday season, I’m over here dying to show you how darn festive plants can be. Here’s how I mix all of my favorites to create a yummy plant-based bowl that’s packed with protein, seasonal veggies, and holiday garnishes.
More Macro Bowl Combinations That You will Love:
- Easy Mexican Macro Bowls
- Garden Tempeh Macro Bowls with Creamy Hemp Heart Ranch
- Green Macro Bowl with Turmeric Tahini.
I’m calling it a Holiday Macro Bowl with Miso Tahini Gravy and I think you’re going to love it.
Riddle me this.
Why don’t people generally serve holiday food bowl-style? Because I’ll be honest, most of my meals turn into “bowled” feasts even if I didn’t intend them too, all of the segregated veggies breaking out of their boundaries and becoming a hot colorful mess.This Holiday Macro Bowl with Miso Tahini Gravy is going to break those barriers from the beginning.
All you need is an empty bowl, 30 minutes, and the childlike glee to start a new tradition.
The beauty of this bowl is that it’s totally adaptable. Feel free to customize it to make your own variations with your favorite grains, roasted veggies, and toppings.
You can also use this recipe as a template for all of your holiday sides and leftovers– simply bowl them on a bed of grains with a splash of miso tahini gravy and scallions it might just taste better than the original did.
I used Floating Leaf Fine Foods’ Sprouted Crimson Lentils Wild Rice & Quinoa as the hearty nutritious base to this bowl. This gorgeous rice blend is a unique mix and brown rice, sprouted lentils, sorghum, wild rice, and quinoa. I love this fusion because it’s great source of protein and fiber as well as vitamins and minerals. Try cooking it in vegetable broth for even more flavor!
This Holiday Macro Bowl with Miso Tahini “Gravy” isn’t just for the holidays! It’s perfect for your basic meal prep or weeknight dinner, and leftovers are great for an elevated work lunch.
Or, dress it up pretty for the holidays as part of your holiday spread.
If you do prepare the bowls in advance, store all of the ingredients separately and assemble just before serving to keep your bowls fresh.
Holiday Macro Bowl with Miso Tahini 'Gravy'
- 1 cup 1 cup uncooked Floating Leaf Sprouted Crimson Lentils
- 3 1/4 cups vegetable broth
- 15 ounce can, lentils, drained and rinsed
- 2 medium/large sweet potatoes, cubed
- 3 cups Brussels sprouts, trimmed and halved
- avocado oil spray
- Himalayan sea salt, to taste
- Black pepper, to taste
- 1/2 cup crushed walnuts, toasted
- 1/2 cup dried cranberries
MISO TAHINI GRAVY
- 1 tbsp miso paste
- 3 tbsp tahini
- 2-4 tbsp lemon juice
- 1/4 cup warm filtered water
- 1 tsp maple syrup (optional)
- 1 green onion, diced
- Preheat oven to 400 degrees F and line a baking sheets with parchment paper.
- On the first baking sheet, lay out the cubed sweet potatoes and Brussels sprouts. Spray/drizzle with a bit of avocado oil (or omit if oil free) and sprinkle with Himalayan sea salt. Bake for 20-25 minutes, until the sweet potatoes are tender and brussels sprouts are well browned. Remove from the oven and set aside.
- While the veggies are roasting, prepare your Sprouted Crimson Lentils, Wild Rice, & Quinoa in vegetable broth according to package instructions. Set aside until ready for use.
- Toast the walnuts on the stove top over low heat for ~10 minutes or bake at 350 F for 8-10 minutes.
- Prepare the Miso Tahini Dressing by adding tahini, miso paste, lemon juice, filtered water, and optional maple syrup to a high speed blender and pulsing until smooth and creamy. Add more water for a thinner consistency and more tahini for a thicker consistency. Store in the refrigerator until ready to use.
- To assemble to bowls, add a heaping cup of sprouted lentils, wild rice, & quinoa to a bowl and top with roasted sweet potato, Brussels sprouts, lentils, toasted walnuts, and cranberry sauce/cranberries. Serve drizzle with Miso Tahini Dressing and garnish with green onion.
- Store leftovers separately in the fridge separately for 3-5 days and reassemble before serving.