Macro bowls are my favorite way to get a nutritious balance of grains, beans, veggies and fermented foods. This bowl has a handful of fresh "Super Greens" from Organic Girl, wild black rice,  roasted sweet potato with honey, coconut oil, and cinnamon, firm tofu, black beans, avocado, beets (not pictured because they were still cooking), a poached egg, and steamed kale. I also made a tahini sauce for the dressing ( from the Purely Elizabeth cook book) and the combo of everything together with kimchi (yaaas I had to keep adding more) tasted heavenly. 

I also like to make all the toppings in large batches on Sunday night and keep them in fridge in separate tupperwares until I'm ready to have it through out the week. 


  1. 1 Sweet Potato (peeled and cubed)
  2. 1 Small bunch of kale (destemmed and chopped)
  3. 1/2 Avocado
  4. 1 Cup Black wild rice
  5. Handful of Organic Girl 'Super Greens' 
  6. 1 Cup Black Beans
  7. 1 Egg
  8. 1 Beet 
  9. 1 Firm Tofu


  1. 1/4 Cup Tahini
  2. 2 Tbsp Water  
  3. 1 Tbsp Rice Vinegar
  4. 1 Tbsp Tamari
  5. 1/2 Tbsp Coconut Sugar
  6. 1 Garlic Clove Minced
  7. Sriracha to Taste
Packed lunch

Packed lunch


Preheat oven to 475 degrees. Meanwhile peel and cube the sweet potato. Lay cubes flat on a baking sheet and drizzle with coconut oil, cinnamon, honey, and a pinch of salt. Bake in the oven for about 15-20 minutes and check halfway to flip the cubes. 

Bring a large pot of water to a boil and toss the kale for about 30seconds to 1 min. Take the kale out with a strainer scoop but leave the large pot of water boiling.  Next add the beets and cook for 40 minutes until tender. 

In a small bowl, whisk together the tahini sauce ingredients, adding 1 tsp of sriracha until desired spiciness is reached. 

Assemble bowl with Fresh greens, wild rice, steamed kale, roasted sweet potato, kimchi, cubed beets, black beans, avocado and tofu. Drizzle with tahini sauce and serve! 

Let me know how you guys liked it if you do make one yourself and what toppings you used!