Raw Asian Inspired Macro Bowl

By Chef: Kelly Fielding
Posted: January 19, 2015


Click to rate this post!
[Total: 0 Average: 0]

A nourishing macro bowl done raw vegan style, full of active enzymes and probiotics, vitamins, minerals, and proteins with a taste bud pleasing combo of textures and flavor. You will feel utterly satisfied after having this recipe for lunch or dinner.


  • 2 zucchinis spiralised
  • 2 carrots grated
  • 1 cup purple cabbage
  • 1 large white daikon finely sliced
  • 1 ripe avocado
  • ½ cup of sauerkraut or kim chee
  • ½ cup of mung bean or sunflower sprouts
  • 2 tablespoons olive oil
  • 1 teaspoon of coconut nectar
  • 2 tablespoons tamari
  • 2 ½ tablespoons of tahini
  • 1 tablespoon sesame oil
  • 1 tablespoon of nutritional yeast
  • ½ teaspoon of fresh ginger
  • 2 tablespoons of water (or enough to combine to desired consistency)


  1. For the bowl, spiralize the zucchini noodles and place them in the centre of the bowl.
  2. Arrange the other vegetables around the noodles in colourful sections.
  3. Garnish with sprouts and mung beans on top. Set aside while you make the dressing.
  1. Place all dressing ingredients in a blender and blend until smooth smooth and creamy, adding water as needed to reach your desired consistency.
To Serve
  1. Drizzle the sauce over the bowl and enjoy! The dressing will keep for 3-5 days in the fridge if there is extra and is delicious on any kind of salads or as a dipping sauce.