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Vegan Macro Bowl
Vegan Macro Bowl

Before you jump to Vegan Macro Bowl recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Within the Kitchen.

Remember when the only individuals who cared about the environment were tree huggers as well as hippies? Those days are over, and it appears we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living more green we won’t be able to correct the problems of the environment. This must happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Here are some tips that can help you save energy, primarily by making your cooking area more green.

A massive amount of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. You can minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

As you can see, there are lots of little things that you can do to save energy, as well as save money, in the kitchen alone. Green living is not really that tough. It’s about being practical, most of the time.

We hope you got benefit from reading it, now let’s go back to vegan macro bowl recipe. You can cook vegan macro bowl using 20 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to cook Vegan Macro Bowl:
  1. Take 85 g extra film tofu
  2. Take 1 tbsp olive oil (for tofu)
  3. You need 1/2 tbsp lemon juice
  4. Get 1/2 tsp parsley
  5. You need 1/2 tsp garlic powder
  6. Provide 1/2 tsp paprika
  7. You need 1/2 tsp sea salt
  8. Use 15 g bell pepper (1/2 medium red bell pepper)
  9. You need 100 g zucchini (1/2 zucchini)
  10. Provide 1/8 tsp salt (for frying)
  11. You need 1/8 tsp pepper
  12. You need 1 tbsp oil (for frying)
  13. Prepare 80 g baby spinach
  14. You need 1/4 cup small tomato
  15. Use 110 g brown rice
  16. You need 1 tbsp sunflower seeds
  17. Use 1/2 avocado
  18. Prepare 1/8 tsp salt (for dressing)
  19. You need 1/2 cup water
  20. You need 1/2 tbsp olive oil (for dressing)
Instructions to make Vegan Macro Bowl:
  1. Slice the tofu into 8 pieces. (3cm x 4cm x 2cm for one piece) - Wrap the tofu with paper towel to drain water. Stay them for 20 minutes.
  2. Put olive oil, parsley, garlic powder, paprika, and sea salt to the small ball and mix well.
  3. Place the tofu on the plate and put the seasonings on top. Flip the tofu and put the seasonings on the other side. - Marinade the tofu in the fridge for 20 minutes.
  4. Put half avocado, water, salt, olive oil in the blender. - Blend ingredients for 10 second or until consistent.
  5. Cut the bell pepper into 2 cm pieces. - Slice the zucchini into 0.8 to 1 cm slices.
  6. Heat the pan over low to medium heat. Make sure to spread the oil (1 tbsp).
  7. Put bell pepper for 3 minutes. - Add 1/8 tsp of salt and 1/8 tsp of pepper.
  8. Add zucchini and cook for 5 minutes or until the zucchini becomes tender.
  9. Remove the cooked vegetables and add 1 tbsp of oil to the same pan.
  10. Put the tofu to the pan. - Cook for 5 minutes each side.
  11. Place the spinach.
  12. Add fried vegetables, tofu, and cooked brown rice.
  13. Cut the tomato in half and add to the plate.
  14. Pour the avocado dressing on top. - Spread the sunflower seed and done!

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