This colorful Macrobiotic Bowl with Turmeric Ginger Dressing from The New Whole30 is brimming with incredible textures and flavors!
The macrobiotic diet was brought to the United States in the 1950s, but it originated in the practice of Zen Buddhism in Japan. This eye-catching bowl doesn’t include grains, but it is loaded with plant-based protein, vegetables, and dressed with a vibrant ginger dressing.
Speaking of dressing.
The earthy, bitter, peppery taste of turmeric and the warming, spicy flavor of ginger in this luscious dressing are natural partners. The gorgeously hued golden tone here adds a pop of color to any salad, bowl, or meal. Use it to top off this recipe, try it on a hearty winter salad, or drizzled over a tofu scramble.
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. Shakethe pan until they just start to color, then remove when they’re a light golden brown.
If you’re into easy, delicious (and show-stoppingly beautiful!) Whole30 recipes, you’ll LOVE The New Whole30! Melissa has tuned into your needs and listened to you every step of the way. What began as the toughest of the tough love has been transformed into a kinder, more realistic Whole30—still just as life-changing, but now more accessible and supportive than ever. Order The New Whole30 today and step into a new era.
Macrobiotic Bowl with Turmeric Ginger Dressing
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.
