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Plant-Based Macrobiotic Bowl with Turmeric Ginger Dressing Blog Image
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Macrobiotic Bowl with Turmeric Ginger Dressing

This vibrant Macrobiotic Bowl from The New Whole30 is packed with plant-based protein, colorful veggies, and a bold turmeric-ginger dressing.
Course dinner, entree, lunch
Keyword Plant-based
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3

Ingredients

Macrobiotic Bowl

  • 2 15.5 oz cans chickpeas rinsed, drained, and blotted dry
  • 1 8-10 oz large sweet potato peeled and diced
  • 1 small red onion cut into wedges
  • 4 tbsp extra-virgin olive oil
  • 1.5 tsp salt
  • 1 tsp paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper
  • 1/4 tsp ground turmeric
  • 10 oz package curly kale
  • 3 radishes trimmed and quartered
  • 1 tbsp hemp hearts toasted (see tip)

Turmeric-­Ginger Dressing

  • 1/2 cup tahini
  • 1 tbsp water
  • 1 tbsp fresh lemon juice
  • 1 in piece of fresh ginger peeled and grated
  • 1 tsp turmeric powder or curry powder
  • 1 tsp grated lemon zest
  • 1 garlic clove minced
  • 1/4 tsp salt

Instructions

  • PREHEAT oven to 400°F. Line 2 large-rimmed baking sheets with parchment.
  • SPREAD chickpeas on one baking sheet and the sweet potato and onion on the other. Drizzle the chickpeas with 1 tablespoon of the olive oil and the vegetables with 2 tablespoons of the oil; toss to coat.
  • IN a small bowl, stir together the salt, paprika, cinnamon, cumin, pepper, and turmeric. Sprinkle the seasoning over the chickpeas and vegetables and toss to coat.
  • BAKE both sheets for 20 to 30 minutes, until the sweet potato cubes are tender and browned and the chickpeas are golden or slightly darker.
  • MEANWHILE, place the kale in a large bowl and drizzle with the remaining tablespoon olive oil. Massage for 1 minute to soften, then make the dressing.
  • IN a food processor, combine all dressing ingredients. Cover and process until smooth.
  • ARRANGE the chickpeas, roasted vegetables, kale, and radishes in 3 shallow serving bowls. Drizzle with the dressing and sprinkle with the hemp hearts (see tip below).
  • TIP: Toasting hemp hearts adds a nice crunch and lightly toasted flavor to your dish. To toast, place the hemp hearts in a dry skillet or pan over low heat. Shake the pan until they just start to color, then remove when they’re a light golden brown.