macro bowl

serves 4

There is a delicious macro bowl at Erewhon market that inspired this recipe that I like to make at home. Often I forget about the simple beauty of steamed vegetables, but they are so easy to prepare and make you feel great too. You could use any combo of vegetables that you like here, like broccoli, mushrooms and snap peas, but I love the starchiness of the kabocha squash with the cauliflower and carrots. The same versatility goes for the grains and beans! Switch it up based on what you have and what you are in the mood for.


This recipe is the perfect contender for meal prepping. I love to make all of the components and have them in the fridge ready to go for lunches throughout the week.


1 cup dried adzuki beans or 2 cups canned beans, rinsed

½ cup teff

½ cup quinoa, rinsed

2 cups cubed kabocha squash

1 head cauliflower, broken into florets

3 large carrots, sliced into large rounds

1 bunch scallions, sliced


sesame seeds

turmeric tahini dressing


If using dried beans, bring them to a boil in a saucepan filled with water and cook for 45-60 minutes until tender and cooked through. When cooked, strain the beans from their cooking liquid and set aside.


In the meantime, combine the quinoa and teff in a saucepan and cover with 1¾ cups of water. Bring to a simmer over medium low heat and cook for 15-20 minutes until all of the water is absorbed and the grains are tender. Fluff the grains, cover again, and allow to cool to room temperature while covered.


Add the kabocha squash to a steamer and steam for 15 minutes until it begins to soften. Add the cauliflower and carrots to the steamer and cook for another 5-10 minutes until all of the vegetables are fork tender.


To serve, fill your bowl with steamed vegetables, beans and grains, and top with sauerkraut, sesame seeds and a drizzle of turmeric tahini dressing.