Workweek lunches are the bane of our existence. It always seems to comes down to the age-old decision between a salad (not filling enough) or a sandwich (too carby).
Enter: macro bowls. Basically, they’re a simplified form of balanced eating, typically comprised of a combination of grains, vegetables, beans or fish, and fermented foods. They’re called macro bowls because they hit all your macronutrients: carbs, protein and fat.
So…how can you make one? Certified Health Coach, Australian TV presenter, author, dancer and mother, Rachael Finch has graciously shared her super-tasty, well-rounded recipe from her upcoming online lifestyle program, Body Of Dance by Rachael Finch (B.O.D), so you can give it a go at home.
Rachael’s Macro Lunch Bowl
50g sweet potato, cut into 2cm dice
½ red capsicum, sliced
1 bunch broccolini, ends trimmed
½ zucchini, cut into batons
1 tsp coconut oil
Salt & pepper, to taste
1 tsp chia seeds
1 large egg
½ cup kale, shredded
1 tbs sunflower seeds
1 tbs hummus
¼ avocado, sliced
1 tbs almonds, roughly chopped
1 tbs fermented red cabbage (or sauerkraut)
Preheat oven to 200°C and line a baking tray with baking paper.
Place sweet potato, capsicum, broccolini and zucchini on prepared tray, brush with oil and season with salt and pepper. Place into oven and roast for 15-20 minutes, until cooked.
Meanwhile, place almonds and sunflower seeds in a medium saucepan and toast over medium-high heat for a few minutes, remove from heat and set aside.
Using the same pan, place the egg in the pan with cold water, bring to boil then reduce to simmer and cook for a further 5 minutes. Add kale and blanch for 30 seconds-1 minute, until just wilted, then refresh in cold water.
Once the egg is cooked, place in a bowl of cold water then peel and cut in half when cooled.
Remove vegetables from oven, place into a bowl, top with egg, nuts, seeds, chia, hummus, avocado and cabbage to serve.
Find out more about Body Of Dance by Rachael Finch (B.O.D) here!