I’ve mentioned before how much I love a good macro plate. A very typical lunch for me is a macro plate or bowl that has a grain, leftover veggies and fresh greens.
There are endless combinations that add up to a great macro plate (read more about that here) and today I would like to share one of my favorite macro creations, Vegan, Gluten-Free Red Beans and Rice Macro Plate.
You’ll notice that the instructions are super simple. For the plate in the photos I used leftover cooked rice, beans, mashed squash and freshly steamed greens. I seasoned the entire plate with a little Bragg Seakelp Seasoning, salt and pepper.
What’s your favorite macro plate combination?
- 2 cups cooked brown rice
- 2 cups cooked squash or sweet potato
- 2 cups red beans
- 2 cups steamed kale
- 2 avocados, sliced
- 1-2 tbs tamari
- seaweed seasoning (see above), salt and pepper to taste
- Heat all ingredients and spread out over plates.
- Season with tamari, seaweed seasoning, salt and pepper. Enjoy right away!
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