Macro bowls, short for macrobiotic bowls, are popping up on menus everywhere, particularly on the West Coast. They’re usually composed of warm whole grains, leafy green vegetables, and another vegetable or beans. This combination follows the principles of macrobiotics, a diet that focuses on eating foods that create balance in the body. Inner harmony has never tasted so good.
- 1 cup vegetable broth
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon granulated garlic powder
- 1/2 teaspoon ground ginger
- 1 medium-sized sweet potato, peeled and diced
- 1 tablespoon cornstarch
- 2 tablespoons water
- One 10-ounce package frozen turnip greens, or other greens
- Salt, to taste (optional)
- 1 cup wild rice, cooked according to package directions
In a bowl, whisk the broth, five-spice powder, garlic powder, and ground ginger together. Transfer to a skillet and add the sweet potato. Bring to a boil over high heat and continue to cook until potatoes are fork-tender, about 3-8 minutes.
Mix the cornstarch and water together in a small bowl and add the cornstarch mixture to the skillet. Allow the sauce to thicken for about 1 minute. Remove from heat, cover, and set aside. Cook the greens according to package directions, squeezing out any excess water. Season to taste with salt, if desired.
Plate the greens, then add ½ cup of cooked rice on top of each plate. Give the sweet potato mixture a good stir, then scoop half onto each plate and serve.