Vibrant Macro Bowl

I've mentioned this before, but I'm a big fan of Macronutrient bowls! They make an appearance in our menu at least once or twice a week.

Loaded with veggies, gut friendly whole foods, and immunity boosting goodness - it's a game changer in this kitchen. If you're feeling a yummy, wholesome, detoxifying, bowl - I've got you covered!

Serves: 2 bowls
Time: 45 minutes

• 2 Sweet Potatoes cut into cubes 
• 3 cups brussel sprouts, cut into halves
• 2 cups raw spinach
• 1 cup chopped celery
• 1 package tempeh cut into cubes (I use @lightlifefoods)
• 1 cup raw grape tomatoes cut into halves
• 1 garlic glove, minced
• 3 tbps Avocado Oil (divided into 3 portions) 
• Sea salt (I use pink himalayan sea salt)
• @bragglivefoods nutritional yeast (optional)
• 1 tsp balsamic vinegar
• Cayenne pepper for taste
• 1 tsp turmeric

1) Preheat oven to 375 degrees

2) Toss cut sweet potatoes with 1 Tbsp avocado oil and pink sea salt, roast for 30-35 minutes until browned and tender

3) Toss brussel sprouts with balsamic vinegar, 1 tbsp avocado oil, nutritional yeast, and pink sea salt and roast for 35 - 40 minutes until browned and crispy

4) Meanwhile, in a grill pan or large skillet, add 1/2 remaining tbsp of avocado oil to medium heat, add tempeh, sea salt, turmeric and cayenne pepper. Grill and toss for 7-10 minutes or until tempeh is browned on the edges

5) In a separate large skillet, add remaining 1/2 tbsp avocado oil and garlic. Let garlic simmer for 1 - 2 minutes. Add spinach, celery and sea salt and sauté for 5 - 7 minutes or until spinach is wilted and celery is tender but still crunchy.

6) Assemble equal portions into 2 bowls, add raw halved tomato.

7) Optional: Add Avocado slices, Hummus, Dips, etc.