After our visit to Souen, we couldn’t stop obsessing over their simple staple dish, The Macro Plate. Sure, it was just a heaping platter of steamed veggies and proteins with a yummy side sauce. However, the colorful presentation, and the variety of the dish kept us craving more. The meal allowed us to appreciate food in it’s natural form, and the party-like style of the plating ensured there was never a boring bite.
We tried our hand at making our own macro plate at home, and were thrilled to find how fast and easy it was. A flash in the steamer and we were done– save for a pot of rice and a pan of canned beans. We even made sure to make extra beans and rice so we could eat the no-fuss steamed meal all week. Who says healthy food has to be a hassle? We paired the dish with a thick carrot miso dressing which was all the flavor it needed. Follow along with our macro plate recipe next time you need a no sweat pick-me-up meal.
Ingredients (makes 1 hearty macro plate):
- 1/2 cup cooked brown rice
- 1/3 can organic low salt beans of choice (we used butter beans)
- 2 cups kale, washed and torn
- 3 broccoli florets
- 1 3 inch chunk of carrot
- 2 3 inch wedges of kabocha squash
- 1/4 loaf of tofu sliced into four pieces
1. Drain 1/2 the brine from the canned beans. In a small pot or pan, cook beans in remaining brine over medium low heat, stirrring frequently until heated through. Once warm, remove from heat and cover.
2. Meanwhile, load up your steamer basket with your squash slices (facing down), carrot chunk, and sliced tofu. Set the heat to high and cover. Once the steam gets going, turn heat to low. This would be a good time to make the dressing recipe below.
3. Allow to steam for 15 minutes. At this point, remove the lid and pierce carrot and squash with a knife. They should be almost soft all the way through. If they are still very tough in the middle, allow to steam an extra 5 minutes.
4. Once carrot and squash are nearly soft, remove the lid and add on top of them, the broccoli florets and your torn kale. Replace lid and steam 5-7 minutes until broccoli is tender and both veggies are bright in color.
5. Load up your plate. Start with a scoop of brown rice and a scoop of beans. Then, using tongs, arranged steamed vegetables around the plate keeping like-ingredients together. The plate should be very full. Serve with 1/4th cup of dressing on the side from the recipe below and enjoy with chopsticks or a fork.
This adapted recipe is the perfect thing for a homemade macro plate. The carrot and sesame taste at home among the steamed selection, and the ginger and miso bring a well rounded flavorful kick that works with the various tastes on the plate, as opposed to masking them. The one step recipe is a plus as well. You can make this in about 2 minutes as you wait for your vegetables to steam.
- 1/4 cup extra virgin olive oil
- 1/4 cup rice vinegar
- 3 tablespoons miso paste
- 1 tablespoon toasted sesame oil
- 2 medium carrots, roughly chopped
- 1 inch long piece of fresh ginger, roughly chopped
- 3 tablespoons water
- black pepper to taste
1. Add all ingredients to a blender or food processor and blend on high until a thick oily paste has formed. You may add more water if a thinner sauce is desired. Use to perk up any plain old steamed vegetables.