The Vegan Macro Bowl by blogger Gabby Ouimet is a satisfying and savoury vegan main. It's perfect for people with busy schedules as it's easy to put together and the prep can be done the night before! All sorts of flavours and textures can be found in this exciting and delicious vegan bowl.

Recipe by: Gabby Ouimet, www.veggienook.com
Serves: Serves 2
Prep Time: Quick & Easy

Ingredients

1/2 cup white and red quinoa

1 clove garlic

1/2-inch piece ginger

1 avocados, fair trade

1/2 cup raw cashews

1 teaspoon ontario hot sauce

2 tablespoons pure lemon juice

3 tablespoons nutritional yeast

1 tablespoon apple cider vinegar

1 cup water + 5 tbsp.

1 red beets, loose

1 carrots, loose

1 tablespoon raw honey

1/4 teaspoon ground turmeric

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1. Prepare your quinoa. Rinse the quinoa in a fine sieve or colander and add to a small pot with 1 cup of water. Bring to a boil. Once boiling, reduce to a simmer and cook the quinoa until all of the water is absorbed (about 10 minutes). Set aside and let cool.

2. In the meantime, prep your veggies. Mince the garlic, and grate the beet and carrot. Peel and chop the ginger into small chunks. Slice the avocado.

3. Blend all of the ingredients for your cashew 'cheeze' sauce. Add the cashews, minced garlic, ginger, honey, turmeric, lemon juice, apple cider vinegar, 5 tbsp. of water, nutritional yeast, and hot sauce to a blender and blend until smooth.

4. Assemble your macro bowl. Add to your bowl in the following order: quinoa on the bottom, followed by the grated veggies, followed by the 'cheeze' sauce.

Optional: feel free to add another protein such as tofu, tempeh or hemp seeds or another veggie such as kale or spinach. There are endless posibilities and combinations!