Macro Bowl with Spicy Tahini Sauce

Last week, the team at the Love in the Kitchen Academy had a little farewell lunch for me at a well-known Toronto restaurant called Fresh.

I had the macrobiotic bowl, and haven’t been able to stop thinking about it ever since.

Some of you might be familiar with the macrobiotic diet via celebs like Gwyneth Paltrow, who plunged it into the mainstream.

In truth, macrobiotics is less about a dietary regime and more about a value system and way of living. Yes, there are many foods not consumed in a macrobiotic way of life – like meat, eggs, poultry, dairy, coffee, nightshade vegetables, sugar and artificial/processed foods, canned foods.

But the macrobiotic diet is primarily a life philosophy that centres around fresh foods, reducing waste, feeling gratitude, finding balance and taking personal responsibility.

This macrobiotic creation is extremely satisfying, and the abundance of steamed greens provides you with a load of nutrition. I wasn’t always a fan of tahini, but now I can’t get enough and the sauce is a lovely mix of creaminess and tartness, with a spicy bite.

If you’d like, you can pair this with a grain like brown rice, buckwheat, wild rice or quinoa, but I found it filling enough on its own.

What do you make of the macrobiotic diet?

Macro Bowl with Spicy Tahini Sauce
Prep time
Cook time
Total time
gluten-free, dairy-free, soy-free, nut-free, vegan, egg-free
Recipe type: Main Dish
Serves: 1
  • 2 cups greens of choice (I used broccoli, kale and bok choy)
  • ½ cup sliced mushrooms
  • 3 or 4 1-inch slices of sweet potato
  • 1 heaping tbsp tahini
  • 1 tbsp hemp, flax or olive oil
  • 1 tbsp rice vinegar
  • 1 tsp almond butter (or nut butter of choice)
  • 1 tsp Dijon mustard
  • pinch of crushed red pepper flakes
  • pinch of cayenne pepper
  • water, to thin
  1. Steam your sweet potato slices in a vegetable steamer for about 15 minutes, until they are fork tender, but not falling apart. Remove them from the heat and set aside.
  2. Place the greens and mushrooms into the steamer and cook for 6 minutes, until they are tender but still have crispness to them.
  3. While the greens are cooking, mix the tahini, oil, rice vinegar, almond butter, mustard, red pepper and cayenne. The sauce will be fairly thick. You can leave it as is, or thin it out with a little water.
  4. Toss the greens, mushrooms and sweet potato together and drizzle the sauce over top.

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One Response to Macro Bowl with Spicy Tahini Sauce

  1. emmycooks April 8, 2012 at 3:44 pm #

    This looks delicious. I’ve never thought of combining tahini with almond butter but that sounds great. Thanks for the recipe! (I don’t know much about the macrobiotic diet, but if this is macrobiotic I like it!)