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!
CAL/SERV:
?
YIELDS:
2 Servings
PREP TIME:
0 Hours 15 Mins
TOTAL TIME:
1 Hour 50 Mins
INGREDIENTS
- 1/4 small purple cabbage, thinly sliced
- 6 radishes, thinly sliced
- 1 carrot, julienned
- 1/3 cup snap peas, sliced on a bias
- Handful of micro green, cilantro and mint leaves
- 1 Cup of Della Basmati and Wild Rice
- Boiled Egg
Dukkah Spice Mix
- 1/3 cup hazelnuts
- 1/3 cup sunflower seeds
- 2 tbsp sesame seeds
- 2 tbsp coriander seeds
- 2 tbsp ground cumin
- 2 tsp ground black pepper
Za’atar Roasted Chickpeas
- 1 can of chickpeas, rinsed and drained
- 2 tbsp extra virgin olive oil
- 2 tsp za’atar
- Salt and pepper
Lemon Honey Mint Tahini Sauce
- 1/4 cup tahini (ground sesame paste)
- 3/4 of small lemon, juiced
- 2 tsp Dijon or stone ground mustard
- 2 tsp honey
- 2 tsp fresh mint leaves, chopped
- 1 tbsp extra virgin olive oil
- 2 – 4 tbsp water, as needed*
- Salt and black pepper to taste
List of Services
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Phase 1. Cook RiceList Item 1
Cook 1 cup of Della Basmati and Wild Rice as directed.
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Phase 2: Za’atar Roasted ChickpeasList Item 2
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.
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Phase 3: 6 Minute Egg with Dukkah SpiceList Item 3
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.
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Phase 4: Lemon Honey Mustard Mint Tahini SauceList Item 4
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.
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Phase 5: Plating
Assemble bowl with all of the ingredients (as pictured) and add an extra squeeze of lemon (optional) and drizzle with sauce.
