Recipe : Vegetarian Macro Bowl

Jo-ChunYan-Macro Bowl

I love making this delicious recipe on a warm summer night because it is both nourishing and light. This is my own version of the macro bowl which I have perfected over time, originally inspired by the beautiful Macro Dragon Bowl from our local raw vegan restaurant Yongs, located in Fitzroy, Melbourne.

Over the course of this year, it has quickly become one of my favourite dishes to cook for the people I care about. The thing that I love about this dish is that it isn't as simple as just throwing three ingredients together and tossing something together in a few minutes.

This dish does take a little time and love to prepare all the ingredients. However, I find this such a lovely exercise in staying present and simply savouring the stillness of each moment.



  • Time : 20 minutes

  • Portions : 4 servings

  • Benefits : Gluten Free, Dairy Free, Vegan



For the Macro Bowl

  • 1 punnet of tomatoes (halved)
  • 1 carrot (cut into short thin strips)
  • 1 zucchini (cut into short thin strips)
  • 250g tempeh (cut into small pieces)
  • 4 handfuls of spinach or a salad lettuce mix
  • 2 cups of brown rice
  • 3 cups of water (for the rice)


Optional Toppings

  • 4 tablespoons of pumpkin seeds
  • 4 tablespoons of fermented vegetables
  • 2 sheets of nori (cut into fine strips)
  • 2 handfuls of coriander (chopped finely)


For the Cashew Cream Sauce

  • 1 cup of activated cashews
  • 1 clove of garlic
  • 1/2 cup of water
  • 2 tablespoons of lemon juice
  • 1 tablespoon of tamari
  • 2 tablespoon of tahini or nut butter
  • sea salt
  • cayenne pepper


Cook the brown rice. I typically like to use biodynamic brown rice. It is approximately 1.5 cups of water to 1 cup of brown rice if you are making it on the stove top.

Heat the coconut oil on a pan and add in the tempeh and fry until it is golden on both sides.

In a large salad bowl, add in the tomatoes, carrot, zucchini, and spinach or salad lettuce mix. 

Add in the tempeh and stir in the rice.

In a blender or processor, add in the cashews, garlic, water, lemon juice, tamari and tahini. Blend until smooth. Add any salt or cayenne pepper to taste. 

Add the Creamy Cashew Tahini sauce into the bowl and mix together.

To serve, top with pumpkin seeds, fermented vegetables, nori and coriander.


I hope you enjoy this recipe and explore elements of experimenting with different parts to suit your own preferences too. I typically use ingredients in my recipes that are staples in my pantry and fridge, however I think there is so much more to this macro bowl if you get a little creative with the things in your own kitchen too!

Have you had a macro bowl? If so, what other ingredients do you use in yours?

Jo ChunYan - Intuition Coach & Graphic Designer

I'm Jo ChunYan. I am an Intuition Coach and Graphic Designer, currently enjoying a deeply soul nourishing experience in my spirit home, Japan. This sanctuary is devoted to cultivating CONSCIOUSNESS, CONNECTION & INTUITION.