Summer Macro Bowl

Summer is here and macro bowls are a must. Macro bowls in the summer are great because you can throw them together in an instant and get back to whatever you were doing before- beaching, working, running, playing with your kids, eating a popsicle, or all of the above if you're anything like me (except I don't have kids) which is way more important that spending hours in the kitchen. In the summer, it's too nice outside to be stuck cookin' stuff all day. With a little prep work and planning, you can prep all your items on day you have more free time (Sundays are my favorite meal prep days) and then you've got ingredients on hand all week to make a healthy delicious meal. 

This summer macro bowl combines a delectable mix of flavors and colors, making it easy on the eyes and wonderful for the stomach. The brussels are great for digestion and the the pickled beet spirals give the bowl a dose of necessary probiotics. But the real hero here is the cripsy tofu and the blueberry lavender THRIVE bar from my friends at Go Macro. This is one of the five recipes I put together for them this this spring, and I am so excited to share it with you all. 


2 cups leafy greens, raw or lightly cooked (spinach, tat soi, steamed swiss chard, kale)

⅓ cup cannellini beans, rinsed and drained

1 raw carrot, sliced

2 tbsp pickled red onion

⅓ cup fresh blueberries

½ Blueberry Lavender THRIVE bar, sliced thinly

¼ cup roasted brussels sprouts

⅓ block tofu

1 tbsp avocado oil (for tofu)

1 tbsp almonds, sliced

2 tbsp hummus

Scallion, chopped

1 tbsp olive oil and lemon

Hemp seeds for garnish


Brussels: Preheat oven to 375 degrees F. Wash and slice your brussels in half. Toss in olive oil, salt and pepper, lay on a parchment-lined baking tray, and roast for 30 minutes, flipping halfway through.

Greens: Start by adding 2 cups of greens to the bottom of your bowl.  You may cook the greens lightly by steaming them or sautéing them in some olive oil, or you may eat them raw.

 Tofu: Next, rinse and drain your tofu. Then, wrap it in a dish towel to soak up excess moisture. Really get out all the water here, this is important for crispy tofu! Cut your tofu into ½ inch slices. Next, heat up a cast iron skillet over high heat.  Add 2-3 tbsp of avocado oil to grease the pan. Do not use olive oil here, you need an oil with a high smoking point. Once hot, add tofu slices to pan, do not crowd the pan! You might have to make 2 batches.

To make the cashew curry cream, blend ¼ cup soaked cashews with 1 tsp curry powder, ½ tsp sea salt and the juice of 1 lemon to a blender. Add water as needed to thin out.

Start building your bowl by adding carrots, beans, red onion, blueberries, THRIVE bar, hummus, brussels, tofu, almonds and scallions to your bowl in small individual neat sections. Garnish with hemp seeds. Drizzle curry cashew cream over.  Enjoy immediately!