Macro Bowls

If you’re unfamiliar with macrobiotic eating, here’s the gist: in one vessel, you get a balanced mix of whole grains, vegetables, beans, greens and seaweed--designed entirely with optimal nutrition in mind. Here, we’ve charted out the ideal portions of each element, as well as our suggested add-ins. Here's your foundation. Now get building!

(Serves 4) Sunflower Dressing ⅓ cup unsalted, unsweetened sunflower seed butter (delish!) ¾ cup water Juice of 1 lemon ½ teaspoon kosher salt Macro Bowl ¼ cup dried wakame seaweed Ice 1 tablespoon kosher salt 1¼ cups frozen edamame 2 cups snap peas, cleaned and halved on the bias ½ bunch asparagus, tough ends snapped off and spears sliced on a bias into 1- to 1½-inch pieces 2 cups broccoli florets 1 cup cooked quinoa 1 cup cooked brown rice 2 cups mizuna, coarsely chopped 1 carrot, peeled into ribbons with a vegetable peeler

1. Make the sunflower dressing: To a blender jar, add the sunflower seed butter, the ¾ cup water, the lemon juice and the ½ teaspoon kosher salt. Blend until smooth. 2. Prepare the macro bowl: In a medium bowl, add the dried wakame and cover with cold water. Soak for 5 minutes until the wakame expands and is soft. Drain the wakame and pat dry with paper towels. 3. Fill a large bowl with the ice and cold water and set aside. Fill a large saucepan with water and bring to a boil over high heat. Add the 1 tablespoon kosher salt, the edamame, snap peas, asparagus and broccoli, return to a boil and blanch the vegetables until they are bright green and crisp-tender, 2 to 3 minutes. Drain in a fine-mesh sieve and immediately transfer the vegetables to the ice water to chill. Drain the vegetables in a fine-mesh sieve and transfer them to a paper-towel-lined baking sheet. 4. Assemble the macro bowls: Mix together the quinoa and brown rice, then divide the quinoa-brown rice mixture among 4 bowls. Top each bowl with some of the mizuna, edamame, snap peas, asparagus, broccoli, carrot ribbons and seaweed. Serve with the sunflower dressing.  Calories per Serving: 400; Sodium: 820mg; Total Carbohydrate: 52g; Fiber: 10g; Fat: 16g ~Thanks to the Tasting Table