FREE SHIPPING – Orders of Rice Over $25 – Use Code: 25FREE at Checkout!

Middle Eastern Inspired Macro Glow Bowl

Easy Cooking, Great Results

Spring is finally here and nothing gets me more excited than a veggie loaded rainbow macro bowl. When I think of Spring, I think of crisp, fresh vegetables and bright spices. I was inspired by Middle Eastern flavors for this macro bowl. A macro bowl is simply a meal that contains all 3 macronutrients: protein, carbohydrates, and fat.

I used za’atar and dukkah, which are both Middle Eastern spice mixes, to add complexity to this dish. Both easily found in your local grocery store or you can try your hand at making your own dukkah spice mix which I’ve provided in the recipes below. A creamy, lemon honey mustard mint tahini sauce rounds out the flavors and adds brightness and depth to all of the textures within this bowl. Give your tastebuds an updated spring experience with this tasty Middle Eastern inspired macro bowl made with Della Rice’s Basmati and Wild Rice.

Made this? Let us know how it went in the comment section below!

Print Recipe

CAL/SERV:
?

YIELDS:
2 Servings

PREP TIME:
0 Hours 15 Mins

TOTAL TIME:
1 Hour 50 Mins

INGREDIENTS

  • 2 Cups of Della Basmati & Quinoa, cooked
  • 1 lb sashimi grade Ahi tuna steaks, cut into ½ inch cubes
  • ¼ red onion, thinly sliced
  • ½ Cup scallion (green onion), chopped
  • ¼ Cup cilantro, chopped
  • 1 Tsp chopped fresh ginger
  • 3 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp rice wine vinegar
  • 1 Tsp honey
  • 1 Tbsp sesame seeds
  • Edamame beans, shelled
  • Radish, slices
  • ½ Avocado, sliced
  • ¼ yellow bell pepper, sliced
  • Garnish: squeeze of lime

Phase 1. Cook Rice

  • Cook 1 cup of Della Basmati and Wild Rice as directed. 

Phase 2: Za’atar Roasted Chickpeas

  • Step 1. Preheat oven to 400F. 

  • Step 2. Line a baking sheet with parchment paper or foil and set aside. 

  • Step 3. Pat chickpeas dry in between paper towels. Toss chickpeas with olive oil and seasonings. 

  • Step 4. Place onto prepared baking sheet and bake for 20 mins.

Phase 3: 6 Minute Egg with Dukkah Spice

  • Step 1. Bring a small pot with water to a boil. Gently lower eggs into boiling water and cook for 6 minutes. Place eggs into ice water bath until ready to use. 

  • Step 2. In a medium sauté pan over medium heat, toast the first 4 ingredients until lightly golden brown and aromatic. Allow ingredients to cool. Transfer to a food processor or spice grinder. Blend until slightly coarse. Add cumin and black pepper and blend one more time to incorporate. Pour into a glass jar and store in the fridge. Makes 1 cup.Peel, slice in half and sprinkle with dukkah spice mix.

  • Step 3. Peel, slice in half and sprinkle with dukkah spice mix.

Phase 4: Lemon Honey Mustard Mint Tahini Sauce

  • In a small bowl, add all sauce ingredients except for water. Mix well and add water as needed. See note below for the addition of water. Adjust seasonings with salt, pepper, and lemon until desired flavor is achieved.

  • *Note – depending on the consistency of your tahini, add water as needed to thin out the sauce mixture so that it is pourable.

Phase 5: Plating

  • Assemble bowl with all of the ingredients (as pictured) and add an extra squeeze of lemon (optional) and drizzle with sauce.