APL Big Bad Ass Macro Bowl

For the cold that is not-so-slowly greeting us these days, APL loves to “winterize” our salads by adding some warmth to them for comfort AND nutrition. This well-balanced bowl is perfect for an easy go-to lunch all season long and by combining seriously nutritious foods like avocado, sweet potato, kimchi, sprouted brown rice, wakame seaweed, kale, + radishes topped with a gluten-free teriyaki sauce + heart-healthy hemp seeds…this is a GEM for your inner and outer beauty and health.

Not only are you packing in the greens thanks to the kale as your bowl’s base, but also fiber from the rice + sweet potato, digestive aid thanks to the fermented food add-on in the form of Kimchi, as well as some beautifying minerals from the radishes…but one of our favorites here: wakame, is the real show-stopper. This seaweed has vitamins and minerals we need, including: iodine, calcium, iron, + magnesium as well as folate, vitamins A, C, D, E, K, and B2.  Yea, it’s a no-brainer to top your soups + salads with for some added crunch AND major nutrition.

APL Big Bad Ass Macro Bowl

makes 1 serving

What You Need:

  • 1 1/2 cups organic kale, hand-shredded
  • 1/8 cup Coconut Secret teriyaki sauce
  • 1/8 cup radishes, sliced
  • 1/4 cup sprouted brown rice, steamed (we love Annie Chun’s) – takes 60 seconds to make for when you don’t have the time to steam your own.
  • 2 TB wakame seaweed, crumbled
  • 1/4 cup kimchi – we defer to Farmhouse Culture when we cannot spend time to make our own because their sodium levels are lower than any other commercially made brand
  • 1 TB hemp hearts
  • 3-4 avocado slices
  • 4-5 1/2-inch thick sweet potato slices, we lightly steam ours
  • Optional: like spice? So do we…drizzle some Sriracha on top for an added kick!

To Make:

  1. Simply put the bowl together by placing the kale in first, topping with the uncooked ingredients, prepping the rice + sweet potatoes and adding those in, then drizzling with the sauce + hemp hearts.

We hope you enjoy!

Xoxo, 

Ashley

 

RecipesAshley Pettit