Macro Bowl with Spicy Sesame Ginger Dressing

Posted by in Cooking, Lunch/Dinner, Salads, Sauces/Dressings | 0 comments












Hello & Happy Monday!!






Before I go into explaining this straight forward recipe, let me just start by saying that I have never made a “macro bowl” ..ever lol


Don’t get me wrong, I love to get my veggies, but like others who are plant based or not, I struggle to be able to get my daily recommended intake. (truth)







When I was a raw vegan, my whole life was literally one big macro bowl lol



(ask anyone who knew me in 2008, I would eat an entire stalk of broccoli and cucumber for lunch)


Today, I have more balance and feel that we can all (myself included) get more veggies in our life without it having to be such an obstacle.. 


So I decided to give the whole bowl idea a whirl and mix together an effortless dressing and just “hope for the best“. 


Whether it was the avocado (#can’tlivewithout) or the fact that this dressing was so effortless and complimented the massive amount of veggies is hard to discern..


What I can say is that this combination far exceeded my expectations and will make the idea of consuming raw veggies less of a chore… 






The perfect approach to embracing a raw meal if..


You’re crammed for time

Need to make healthy eats in advance

You’re craving some vital nutrients

Simply have an abundance of produce that you’re not sure what do do with! 


If you find that a plethora of plants and some rice still leaves you hungry and not satisfied, add some complex carbs by pairing this bowl with some whole wheat tortillas filling them with all the beautiful veggies!























Vegan Macro Bowl with Sesame Dressing





Yields 1

Macro Bowl with Spicy Sesame Ginger Dressing

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe


  • 1 clove garlic
  • 2 tsp mince ginger
  • 2-3 tbsp spicy sesame oil
  • 2-3 tbsp tamari
  • 1-2 tbsp tahini
  • 1-2 tbsp lime juice
  • 1/2 avocado
  • 1/2 tbsp maple syrup
  • 1/2 tbsp apple cider vinegar
  • My veggies:
  • 1/2 cup tomatoes
  • 1/2 cup white cabbage
  • 1/2 cup red cabbage
  • 1/2 cup mixed greens
  • 1/2 cup green bamboo rice
  • 1/2 cup avocado
  • 1/2 cup alfalfa sprouts
  • 1/2 cup red bell pepper
  • 1/2 cup sunflower sprouts
  • black sesame seeds as desired


  1. Cook the rice!
  2. Rinse and chop all the veggies!
  3. Mix all the dressing ingredients in a food processor. If not consuming immediately store in fridge to preserve the dressing or add avocado later.



150 cal


11 g


13 g


3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info



like11212111 Untitled6111







I’m Gabrielle, the founder & creator of I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.




Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

I agree to have my personal information transfered to MailChimp ( more information )

*Full discount code provided post email confirmation!

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.