I have been loving making dinner “bowls“. There is the macro bowl, the buddha bowl, the harvest bowl etc… They all have one thing in common–a delicious vegan dressing that you could eat by the spoonful!

Honestly I have created some amazing variations of the classic Lemon Tahini, sometimes I add fresh dill, or ginger or turmeric. They always impress a crowd and my kids absolutely love it on everything form roasted veggies, to salads or pastas.

But before I share my latest creation, let’s break down this bowl craze. 

It’s no wonder that people are crazy for the dinner (or lunch) bowl meal. You simply put some of your favourite ingredients into a bowl, drizzle with a sauce and call it a meal! It’s so easy and with a little planning you can be eating like a king for a few days. AMAZING.

If you are new at building a ‘macro’ bowl, here are some tips to make it successful (and super tasty).

1. Pick a grain as your base. You could use quinoa, brown rice, bulgur, wheat berries, barley, pasta or any grain you’d like. Cook up a big batch so you have lots for leftovers.
2. Choose your protein. I prefer chickpeas as they are so versatile and go with everything. But you can add chicken, black beans, lentils, or even prawns or tuna. 
3. Choose your veggies. I like to add hearty raw veggies like grated carrots, cabbage or beets, hearty greens like kale or chard, and roasted veggies like brussels sprouts, cauliflower, and yams. Anything works though if you like it! Try to choose at least 3 veggies that go well together. NOTE* always add avocado at the end and try not to have any leftover avocado for it will turn brown and mushy.
4. Choose your dressing. Lemon tahini and it’s variations are endless. But you could make a yogurt based sauce, peanut sauce, coconut sauce or a simple vinaigrette would be fine. 
5. Add any superfoods or nuts as a bonus:) Sometimes I add some hemp hearts, or pumpkin seeds to really up the nutritional value of the meal. Don’t be scared to experiment! I have added raisins, bee pollen, sunflower seeds, coconut flakes, pistachios, and black sesame seeds to my bowls (not at the same time) and it always makes the bowl a little extra special.

Ok, now onto the LIME MISO TAHINI!

WHAT YOU NEED

• 1/2 cup tahini
  2 tbsp mellow miso
  2 tbsp honey or maple syrup
  1 tbsp olive oil
  2 tsp sriracha or hot sauce
  1 tbsp rice vinegar
  juice of 1 large lime
  salt + pepper
  water, as needed

Blend in your food processor, a mason jar or a powerful blender until well combined! 

I did sneak in some red chilli flakes but the kids complained that it was “too spicy” so I didn’t add it to the recipe. BUT I thought it was delicious.

I hope you all enjoy this dressing and that this post inspires you to create your own version of a macro bowl for dinner tonight:)

xoxo

Rebecca