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Macro Bowl Recipe

Create your own "Macro Bowl"

5 from 1 vote
This recipe was inspired by the Macro Bowl found on Ceremony Coffee Roasters' menu.
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Servings: 3
Course: Main Course, Salad
Cuisine: American
Ingredients Method

Ingredients
  

Roasted Cauliflower
  • 1 head cauliflower
  • 1 tbsp olive oil
  • 2 tbsp curry powder
Salad Foundation
Marinated Chickpeas and veggies
  • ¼ tsp Trader Joe's Chili Lime Seasoning Blend
  • ⅛ tsp ground black pepper
  • 2 tsp Lime zest
  • 2 tbsp Lime juice
  • 1 tbsp Olive oil
  • 1 tbsp Red wine vinegar
  • 1 tbsp Agave
  • 3 tbsp Diced red onion
  • 1 jar Fire-roasted bell peppers, drained
  • 1 jar Fire-roasted artichoke hearts, drained
  • 1 can Chickpeas/garbanzo beans, drained and rinsed

Method
 

Preparing the roasted cauliflower
  1. Set the oven temperature to 375 degrees.
  2. Cut the cauliflower into florets and place in a bowl. Drizzle olive oil and curry powder over it, then mix it all up until the cauliflower is evenly coated with curry.
  3. Roast the cauliflower for 20 minutes until the edges are golden brown and slightly crispy.
  4. Let it cool for five minutes.
Laying the foundation of the Macro Bowl
  1. Scoop a spoonful of your favorite hummus onto the bottom of each bowl.
  2. Once the roasted cauliflower has cooled, place it on top of the scoop of hummus, and then apply ⅓ of the arugula package on top, and place ½ of an avocado (cut into cubes) on top of that.
  3. Sprinkle everything with Trader Joe's Everything But the Bagel seasoning blend.
  4. Organize the following into little clusters on top of the arugula: ½ of an avocado that is cut into cubes, the fire-roasted artichokes, and bell peppers.
Preparing the marinated chickpeas
  1. Combine all of the ingredients listed under the marinated chickpeas & veggies ingredient list into the same dish or container. This will be the dressing of the salad. (Because I like to make this ahead of time for lunches at work, I keep the marinated chickpeas & veggies separate from the salad foundation until I am ready to eat it, otherwise, the arugula would get soggy).