This “New Whole30” Macrobiotic Bowl Is Packed with Flavor and Nutrients

The Whole30 program promises to help you identify the foods — even the ones generally considered “healthy” — that are messing with your digestion or triggering inflammation. Food sensitivities are a lot more common than you’d expect, says Melissa Urban, who created the popular regimen and recently released an updated version. That’s why the elimination diet suggests cutting out common ingredients like dairy, grains, and legumes for 30 days to help you pinpoint precisely what doesn’t agree with you and build meals that will help you feel your best.

Of course, stripping your meals of basics like bread and butter isn’t easy. But going on the program doesn’t mean subjecting yourself to a month of horribly bland kale salads and chicken-breast dinners. In Urban’s new book, The New Whole30, she shares dozens of delicious recipes to help you get through the month (and broaden your culinary horizons in the process). 

Here’s one for a macrobiotic bowl, which was inspired by a pattern of eating that originated within Zen Buddhism. The dish is packed full of nutrients, rich and tangy flavors, and it’ll keep you energized and full to power you throughout your day. Plus, it’s a breeze to whip up! 

Whole30 Macrobiotic Bowl Recipe

Serves 3 | Prep Time: 15 minutes | Bake Time: 30 minutes | Total Time: 45 minutes

Ingredients

• 2 (15.5-ounce) cans chickpeas, rinsed, drained, and blotted dry
• 1 large (8- to 10-ounce) sweet potato, peeled and diced
• 1 small red onion, cut into wedges
• 4 tablespoons extra-virgin olive oil
• 1 ½ teaspoons salt
• 1 teaspoon paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground turmeric
• 1 (10-ounce) package curly kale
• 3 radishes, trimmed and quartered
• 1 tablespoon toasted hemp hearts
• Turmeric-ginger dressing: ½ cup tahini, 1 tablespoon water, 1 tablespoon fresh lemon juice, 1 piece fresh ginger (peeled and grated), 1 teaspoon turmeric powder or curry powder, 1 teaspoon grated lemon zest, 1 garlic clove (minced), ¼ teaspoon salt. (Throw all the dressing ingredients into a food processor and run until the texture’s nice and smooth.)

Instructions

1. Preheat the oven to 400°F. Line two large rimmed baking sheets with parchment.
2. Spread the chickpeas on one baking sheet and the sweet potato and onion on the other. Drizzle the chickpeas with one tablespoon of the olive oil and the vegetables with two tablespoons of the oil; toss to coat.
3. In a small bowl, stir together the salt, paprika, cinnamon, cumin, pepper, and turmeric. Sprinkle the seasoning over the chickpeas and vegetables, and toss to coat. Bake both sheets 20 to 30 minutes, until the sweet potato cubes are tender and browned and the chickpeas are golden or slightly darker.
4. Place the kale in a large bowl and drizzle with the remaining tablespoon of olive oil. Massage for one minute to soften.
5. Arrange the chickpeas, roasted vegetables, kale, and radishes in three shallow serving bowls. Drizzle with the dressing and sprinkle with the hemp hearts. 

Tip: Toasting hemp hearts adds a nice crunch and lightly toasted flavor to your dish. To toast, place the hemp hearts in a dry skillet or pan over low heat. Shake the pan until they just start to color, then remove when they’re a light, golden brown.

Reprinted with permission from The New Whole30: The Definitive Plan to Transform Your Health, Habits, and Relationship with Food by Melissa Urban.