Workweek lunches are the bane of our existence. It always seems to comes down to the age-old decision between a salad (not filling enough) or a sandwich (too carby).
Enter: macro bowls. Basically, they’re a simplified form of balanced eating, typically comprised of a combination of grains, vegetables, beans or fish, and fermented foods. They’re called macro bowls because they hit all your macronutrients: carbs, protein and fat.
So…how can you make one? Certified Health Coach, Australian TV presenter, author, dancer and mother, Rachael Finch has graciously shared her super-tasty, well-rounded recipe from her upcoming online lifestyle program, Body Of Dance by Rachael Finch (B.O.D), so you can give it a go at home.
Rachael’s Macro Lunch Bowl
50g sweet potato, cut into 2cm dice
½ red capsicum, sliced
1 bunch broccolini, ends trimmed
½ zucchini, cut into batons
1 tsp coconut oil
Salt & pepper, to taste
1 tsp chia seeds
1 large egg
½ cup kale, shredded
1 tbs sunflower seeds
1 tbs hummus
¼ avocado, sliced
1 tbs almonds, roughly chopped
1 tbs fermented red cabbage (or sauerkraut)
- Preheat oven to 200°C and line a baking tray with baking paper.
- Place sweet potato, capsicum, broccolini and zucchini on prepared tray, brush with oil and season with salt and pepper. Place into oven and roast for 15-20 minutes, until cooked.
- Meanwhile, place almonds and sunflower seeds in a medium saucepan and toast over medium-high heat for a few minutes, remove from heat and set aside.
- Using the same pan, place the egg in the pan with cold water, bring to boil then reduce to simmer and cook for a further 5 minutes. Add kale and blanch for 30 seconds-1 minute, until just wilted, then refresh in cold water.
- Once the egg is cooked, place in a bowl of cold water then peel and cut in half when cooled.
- Remove vegetables from oven, place into a bowl, top with egg, nuts, seeds, chia, hummus, avocado and cabbage to serve.
Find out more about Body Of Dance by Rachael Finch (B.O.D) here!