Mighty Green Macro Bowl With Matcha-Cashew Dressing
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
A nourishing bowl with roasted sweet potatoes, chickpeas, pearl barley, red cabbage, and avocado, topped with a creamy matcha-cashew dressing. This plant-based meal is packed with antioxidants and fiber.
Ingredients
- 2 sweet potatoes peeled and cubed
- 14.8 ml avocado oil
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 2 arugula
- 473 ml cooked chickpeas
- 473 ml cooked pearl barley
- 237 ml red cabbage thinly sliced
- 1 medium avocado sliced
- 118 ml Matcha-Cashew Dressing
- 59.1 ml raw cashews soaked in water for 30 minutes
- 59.1 ml water
- 14.8 ml freshly squeezed lemon juice
- 2.46 ml matcha green tea powder
- sea salt
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 141 mg
- Iron: 8 mg
- Magnesium: 278 mg
- Phosphorus: 669 mg
- Potassium: 1656 mg
- Zinc: 6.33 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml avocado oil
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 2 arugula
- 473 ml cooked chickpeas
- 473 ml cooked pearl barley
- 118 ml Matcha-Cashew Dressing
- 59.1 ml water
- 14.8 ml freshly squeezed lemon juice
- 2.46 ml matcha green tea powder
- sea salt
Prepare
- 2 sweet potatoes, peeled and cubed
- 237 ml red cabbage, thinly sliced
- Slice 1 medium avocado
- 59.1 ml raw cashews, soaked in water for 30 minutes
Let's Cook
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Step 1.
Preheat the oven to 425°F. In a medium bowl, combine 2 peeled and cubed sweet potatoes (about 10 ounces total), 1 tablespoon avocado oil, ¼ teaspoon sea salt, and ¼ teaspoon black pepper. Toss until the potatoes are well coated.
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Step 2.
Arrange the sweet potatoes in a single layer on a baking sheet. Roast for 30 minutes, flipping them halfway through, until they start to brown and are tender.
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Step 3.
While the sweet potatoes roast, soak ¼ cup raw cashews in water for 30 minutes. Then rinse and drain the cashews.
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Step 4.
In a blender, combine the soaked cashews, ¼ cup water, 1 tablespoon lemon juice, ½ teaspoon matcha powder, and a pinch of sea salt. Blend on high for about 1 minute, until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired.
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Step 5.
To assemble each bowl, divide evenly: 2 handfuls arugula, 2 cups cooked chickpeas, 2 cups cooked pearl barley, the roasted sweet potatoes, 1 cup thinly sliced red cabbage, and 1 sliced avocado. Serve with the matcha-cashew dressing.