Ingredients
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1 cup Vegetable Broth
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1 tsp Chinese Five-Spice Powder
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1⁄2 tsp granulated Garlic Powder
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1⁄2 tsp ground Ginger
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1 medium Sweet Potato
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1 tbsp Cornstarch
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2 tbsp Water
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110-oz package frozen Turnip Greens
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Salt
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1 cup cooked Wild Rice
Directions
Macro Bowls, short for macrobiotic bowls, are popping up on menus everywhere, particularly on the West Coast. They’re usually composed of warm whole grains, leafy green vegetables, and another vegetable or beans. This combination follows the principles of macrobiotics, a diet that focuses on eating foods that create balance in the body. Inner harmony has never tasted so good.
Steps
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1
Done
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Whisk broth, 5-spice powder, garlic powder, and ginger together. |
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2
Done
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Transfer to a skillet and add sweet potato. |
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3
Done
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Bring to a boil over high heat and continue to cook until potatoes are fork-tender, about 3 to 8 minutes. |
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4
Done
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Add cornstarch mixture and allow the sauce to thicken for about 1 minute. |
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5
Done
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Turn off heat, cover, and set aside. |
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6
Done
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Cook greens according to directions, squeezing out any excess water. Sprinkle with salt if desired. |
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7
Done
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Plate greens, then add 1⁄2 cup of cooked rice on top of each plate. |
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8
Done
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Give the sweet potato mixture a good stir, then scoop half onto each plate and serve. |
