Macrobiotic Bowl From The Tasting Table Test Kitchen
Prep Time:
Cook Time:
1 hour, 5 minutes
Servings:
4 servings
Ingredients
  • ⅓ cup unsalted, unsweetened sunflower seed butter
  • ¾ cup water
  • Juice of 1 lemon
  • ½ teaspoon kosher salt
  • 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
Directions
  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