Every year when the air begins to feel crisp and I start to pull out my long sleeve shirts I always start to crave one of my favorite macrobiotic meals- the macro plate. A macro plate (or bowl) is typical macrobiotic meal that usually consists of at least one grain, one legume, one fermented food and an assortment of cooked vegetables.
I love a good macro plate because they are so colorful! Plus I always feel energized and warmed up from the inside afterwards. Having 5-6 different items on one plate can seem like a daunting dish to prepare but today I’m going to share my super easy method for preparing a Vegan, Gluten-Free Baked Vegetable Macro Plate.
There are endless combinations so feel free to get creative with your macro bowl! Below are some of the ingredients I used and what you can substitute with to keep your macro plate balanced:
- Quinoa- can also use brown rice, millet, amaranth or buckwheat noodles
- Chickpeas- can also use adzuki, kidney or black beans
- Kabocha squash- can use any kind of squash or sweet potato
- Kale- can also use chard, collard greens or spinach
To save time I usually prepare a big batch of one kind of grain and one kind of bean every 4-5 day in the colder months. That way I can simply heat them up and add fresh vegetables for a quick meal.
- 3 tbs olive oil
- 1 small kabocha squash
- 1 medium onion, sliced
- 1 head of broccoli, broken into florets
- 1 bunch kale, broken into 2" pieces.
- 2 cups cooked quinoa
- 2 cups cooked chickpeas
- ½ cup sauerkraut
- ¼ cup tahini
- salt and pepper to taste
- Preheat oven to 400°. Grease 3 baking sheets with olive oil.
- Cut squash in half and scoop out seeds. Slice squash haves into pieces ½"- 1" thick. Place in large bowl and toss with 1 tbs olive oil. Spread over baking sheet and place in oven (for a total of 45 mins).
- Place broccoli and onion in bowl and toss with 1 tbs olive oil. Spread over baking sheet.
- After squash has been in the oven for 20 minutes use spatula to flip pieces. Place baking sheet with broccoli and onion in oven (for a total of 25 minutes).
- Place kale in bowl and toss with 1 tbs olive oil. Spread over baking sheet.
- After broccoli has been in the oven for 10 minutes, place kale in oven.
- After 10 minutes remove everything from oven.
- Serve everything over warm quinoa and chickpeas. Add a scoop of sauerkraut to each plate. Sprinkle with salt and pepper. Drizzle everything in tahini.