When I first moved to California, I was a regular at the Peninsula Macrobiotic Monday Gourmet Vegan Dinners, which I believe have stopped happening after more than 20 years. A frequent culinary enjoyment there was the macro bowl or plate, with some kind of grain, some kind of bean, a variety of veggies, and a yummy dressing. The possibilities are infinite! Here’s one option.
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($7 total)
3 large beets – $1.99
3 cups cooked pinto beans – $0.24
1/2 head cabbage – $1.25
3 cups cooked rice – $0.36
FOR THE DRESSING:
1/4 cup tahini – $1.15
1/4 cup olive oil – $0.40
3 lemons, squeezed – $0.60
2 tbsp honey – $0.28
1 tbsp garlic powder – $0.70
Salt and pepper to taste
Directions for Macro Bowl with Tahini Dressing
1. Boil the dry beans in a big pot of water for 2-3 hours until tender. Boil the beets in a smaller pot of water for 30-60 minutes until tender (depends on the size of the beets).
Also cook the rice during this time.
Drain and rinse the beans. Run the beets under cold water and the skin will peel right off. Chop up the beets and set aside.
2. Chop up the cabbage into thin strips, and cook over medium heat in a large pan. Stir frequently for 5-10 minutes. It will wilt and get a little bit browned. Turn off heat and set aside.
3. Put all the sauce ingredients in a medium bowl and mix well. Set out the beets, beans, cabbage, rice, and sauce, and let people make their own plates or bowls. Nutritious and delicious, and good as leftovers the next day too!
Sustainability Score (explained here)
- Time to make: 1 = 3+ hours
- Servings: 2 = 4-6 servings
- Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
- Deliciousness: 2 = decent meal (3 for me but not everyone)
- Environmental impact: 3 = minimal damage
- Nutritional value: 3 = optimal nutrition
- TOTAL: 14/18
If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!