Mission Macro Bowl

Macro, rice or buddha bowls are quite popular as of late. I can see why, they are packed with tasty ingredients, catered to your preference. A perfect way to use up those leftover grains and roasted vegetables or a healthy lunch alternative made in no time. My mission macro bowl is easy to make and is rounded out by my zesty cilantro lime dressing.

Macro bowls are the “choose your own adventure” of healthy eating. Similar to a rice bowl, they’re comprised of a grain base, raw or cooked vegetables, a protein of your choice and a healthy fat like avocado, hummus and/or a tasty homemade dressing. Any of your favorite cuisines can be broken down into a macro bowl like Mexican, Italian, Japanese or Indian. I love them because I can use what I have as leftovers or meal prep on Sunday for a week of macro bowls for lunch. Good for my waistline and my wallet!

This is a super delicious bowl, it’s very healthy and satisfying. It’s a simple dish: quinoa, lettuce, pumpkin seeds, avocado, drizzled with a cilantro lime dressing. It really rocks my world.

Build a Macro Bowl

According to macrobiotic rules, a macro bowl (or meal) should consist of 50% grains, 35% vegetables and/or leafy greens, 10% legumes (beans of any sort will work but tofu and tempeh will also work because they are made from soy beans), fermented vegetables, sea vegetables of some sort, (optional) and a creamy nut or seed-based dressing.

Quinoa is a great grain to use, with so many health benefits and protein.

5 from 4 votes

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Mission Macro Bowl

A delicious mission macro bowl with a zesty cilantro lime dressing. Perfect bowl packed with tasty ingredients for lunch or dinner.

Course Salad

Cuisine American

Keyword healthy meal, Macro Bowl, Macro Recipe, salad

Total Time 15 minutes

Servings 2 people

Ingredients

Ingredients

• 2 cups cilantro leaves stems removed
• 1 cup plain Greek yogurt
• 4 cloves garlic minced
• 1/4 cup lime juice from 2 limes
• 1/2 cup olive oil
• Salt and freshly ground black pepper

Instructions

Instructions

1. In a food processor, combine cilantro, yogurt, garlic, lime juice, and salt. Blend until smooth.
2. With the motor running, slowly add olive oil through the feed-tube. Season to taste with salt and pepper (I like 1/4 teaspoon salt and a pinch of pepper). Chill at least 10 minutes to blend flavors.

Recipe Notes

Recipe Notes Be sure to mince the garlic before adding to the food processor. Otherwise, you may have large chunks of garlic in the salad dressing.