The Best Easy Macro Bowl Recipe
Serves 2
20 mins prep
30 mins cook
50 mins total
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.
Optional toppings:
Sauce:
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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!
