1400 700 vegan midnightmacrobowl horizontal

Midnight Macro Bowls

with Broccolini & Carrot Ginger Dressing

dinner

The colors in vegetables can tell us a lot about their health properties. Red, blue and purple fruits and vegetables usually contain anthocyanins, and red fruits and vegetables often contain lycopene as well. These brightly colored fruits and vegetables often also contain essential vitamins and minerals such as potassium, vitamin A, vitamin C and folate.

Spring Recipes Summer Recipes Winter Recipes Gluten-Free Nut-Free Hearty Vegetables Root Vegetables Squash Dinner Quick and Easy <600 Calories American Grain Bowl
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
400
FAT
6g
CARBOHYDRATES
26g
PROTEIN
17g

MAIN INGREDIENTS

  1. ¾ cup midnight grains
  2. 1 shallot
  3. 2 carrots
  4. 1 oz fresh ginger
  5. 2 tbsp rice vinegar
  6. 2 tsp tamari
  7. 6 oz broccolini
  8. 1 zucchini
  9. 2 oz shredded red cabbage
  10. 1 tbsp hemp seeds
  11. 2 tbsp + 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Blender
  • Baking sheet
  • Small saucepan

INSTRUCTIONS

1
Cook the midnight grains

Preheat the oven to 400°F. Add the midnight grains to a small saucepan with 1¾ cups (3½ cups) water. Bring to a boil, reduce heat to low, cover, and cook until the grains are tender and water is absorbed, 25 to 30 minutes. Let stand for 5 minutes, covered.

2
Blend the dressing

Peel and grate the carrots. Peel and roughly chop the shallot and ginger. Add 1 cup (2 cups) grated carrots, 2 tbsp (4 tbsp) chopped shallot, 1 tbsp (2 tbsp) chopped ginger, rice vinegar, tamari, 2 tbsp (4 tbsp) vegetable oil, and ¼ cup (½ cup) water to a blender. Blend on high until smooth. Taste, and add salt as necessary.

3
Roast the broccolini

Trim 1 inch off the broccolini stems and transfer the remaining stalks to a baking sheet. Toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. Roast until bright green and crisp-tender, 5 to 7 minutes.

4
Prepare the zucchini

Use a peeler to peel the zucchini into ribbons. Add the zucchini ribbons to a large bowl and toss with 2 tsp (4 tsp) olive oil and a pinch of salt and pepper.

6
Serve

Divide the cooked midnight grains between large bowls. Top with the roasted broccolini, zucchini ribbons, and red cabbage. Drizzle the midnight macro bowls with carrot ginger dressing and sprinkle with hemp seeds. Enjoy!