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January 10th, 2013 | By Alicia Silverstone

Most vegan restaurants serve a hearty version of a “macrobowl.” This dish is easy to throw together at home! Here’s a yum-looking recipe from The Kitchn:

Brown Rice Bowl With Maple-Glazed Tempeh and Tahini-Miso Dressing


1 tablespoon soy sauce
1 tablespoon maple syrup *
1 teaspoon rice vinegar
1 clove garlic, grated or crushed
4 ounces tempeh, cut into 1/4-inch thick slices
1 (6-inch) piece dried wakame seaweed
1/4 cup tahini
1 tablespoon light miso
2 teaspoons lemon juice
2 teaspoons grated ginger
About 1/4 cup warm water
4 cups kale cut into 1/2-inch ribbons
2 cups cooked brown rice
1/2 cup sauerkraut
1 avocado, sliced
1 teaspoon sesame seeds

Hop over to The Kitchn for instructions!


* Superhero Tips: To make this recipe superhero, omit the maple syrup or replace the marinated tempeh with plain tofu. Also, be sure to buy your sauerkraut in the refrigerated section – this is the kind of sauerkraut that contains probiotic live cultures. Goldmine makes a great one you can buy at Whole Foods.


Do you make your own version of a macrobowl?

Share your variations on this recipe in the comments below!

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