Macro Bowl with Carrot-Ginger-Almond Sauce

Here you go my friends. Another delicious plant based meal you’re going to love. Like I said in this post, I don’t follow one particular diet, but I enjoy eating plant based and I LOVE this bowl! It’s seriously a toss up which I love more, this one my new Macro bowl. Definitley two totally different dishes, but both as good as the other?. I’d love to hear what you think.

I called this one a Macro bowl cuz it’s loaded with good for you ingredients like Adzuki beans. These little gems are a new discovery for me! I spotted them on sale through our local buying club so I snatched some up! Don’t they look like red kidney beans produced in petite size?

I love the taste of these since they’re almost like an avocado and we all know how much I love avocados?. Like avocados, adzuki beans can adapt comfortably to sweet as well as savory tones. No surprise that they are a staple in Japanese confectioneries.

According to Vegetarian Times, adzuki beans, are dark, low-fat, and packed full of protein – perfect for adding to all sorts of vegetarian and vegan recipes, including desserts. I am not sure I’d add them to a smoothie, but other than that, I am excited to experiment with this new bean for future salads, casseroles, and soups. I have found so far, they are a bit lighter in taste than kidney beans and I love they’re light, sweet, and have a nutty taste.

Plus as an added bonus, they have plenty of antioxidants, potassium, fiber, and since I am always looking for plant based protein, loaded. What runner doesn’t appreciate a good tasty legume to give you a hearty helping of nutrition before or after your next run!

I prepped my bean in my Instant Pot

If you’re familiar with Budda Bowls, a macro bowl is similar especially when they involve this combination: whole grains, vegetables, legumes, nuts, seeds, sea vegetables, miso and pickles. So lets call this a Macro bowl since all my ingredients fall into a Macrobiotic Diet.

The carrot-ginger-almond sauce would also make a tasty base for broiled or baked fish, chicken or even runny eggs! OMG it’s so GOOD!

MACRO BLOWL WITH CARROT-GINGER-ALMOND SAUCE

INGREDIENTS

CARROT-GINGER-ALMOND SAUCE
1 cup roasted chopped carrots
1 inch of fresh ginger, minced
1 garlic clove minced
2 teaspoons of Miso paste
2 teaspoons of pure grade be maple syrup
2 teaspoons of coconut aminos
2 tablespoons of organic almond butter
1/4 teaspoon of Turmeric
1 tablespoon of water
MACRO BOWL
Brown Rice or Quinoa
1 bunch of Swiss Chard
Soaked and cooked Adzuki beans, I cooked mine in the Instant Pot
Coconut Aminos for serving
Toasted sesame seeds
Dulse or Wakame (Sea vegetables)

DIRECTIONS:

FOR THE SAUCE: Roast or steam the carrots until tender. I prefer roasting for the extra flavor. Place your roasted carrots in your Blender (I used my Vita-Mix) with all other ingredients and blend until smooth.
Cook your rice or quinoa according to package directions.
Remember to soak your beans over night. Cook in your instant pot or over the stove until tender. Warm them through in a pan with a little water. Season with a little salt, pepper and coconut aminos.
De-stem your Swiss chard. Reserve a few of the stems and chop. Sauté for about 5 minutes or until soft and than add your chopped leaves. Sauté for a few minutes longer or until wilted.
Add your grain, beans, chard to a bowl. Top with a generous spoonful of the sauce and sprinkle with sea veggies and toasted sesame seeds.

[reminder]Have you tried Adzuki beans? What’s your favorite legume? [/reminder]