Yogini MacroBowl
Lots of yummy stuff in this bowl!! Soo satisfying like when you get a huge delicious salad from a restaurant, and full of lots of protein and veggies. A lot of these ingredients can be made ahead of time and saved in the fridge for later. I also made extra of everything so that I could have more for another time. For salad dressing I just squeezed half a lemon on top and it was perfect!
4 Easy Steps:
Bake your sweet potato at 400°F for about 40 minutes
Cook your lentils and quinoa separately over stovetop. Rinse lentils before cooking. To cook quinoa and lentils add each to pot, double the amount of water, add salt and bring to a boil. Lower to a simmer and cover pot with lid for about 15-20 minutes.
Steam or bake your brussel sprouts
Assemble all ingredients, lettuce on bottom and the rest is your freedom! Sprinkle with salt and pepper and squeeze lemon juice on top
What you will need:
cucumber, about 6 thin slices
5 cherry tomatoes, halved
2 handfuls microgreens
1/4 avocado
1/2 sweet potato, baked
1/2 tbsp hummus
1/3 cup lentils
1/4 cup quinoa
Brussel sprouts, halved
1/2 lemon, juiced
Salt and pepper for seasoning
