This particular Macro Bowl is all about restoring and replenishing your energy…Perfect for Winter and these cold darker days.  But also perfect for anytime of year when you are feeling run down and depleted.

It is highly enriched in minerals with the Hijiki Seaweed (which has ten times more iron then a steak!) as well as the Miso in the dressing and the Teriyaki Sauce for the Tofu. Mostly everything is cooked with longer cooking styles, creating grounding warmth and heat to nourish our body. In particular our Kidneys which, in oriental medicine, is the house of our deepest life-force and rules our Immune System.



INGREDIENTS (Serves 2-4)

Teriyaki Tofu:

  • 400g Tofu
  • 1 Garlic Clove, finely minced
  • 120ml Tamari
  • 85ml Water
  • 100g Brown Rice Syrup or Maple Syrup
  • White or Black Sesame Seeds

Roasted Beets:

  • 1 Med Golden Beetroot (Peeled & cut into 1cm cubes)
  • 1 Med Red Beetroot (Peeled & cut into 1cm cubes)
  • 2 Tbsp Olive Oil
  • 2 Pinches Sea Salt
  • 1 Pinch Cayenne Pepper


Kinpira Pumpkin:

  • 350g Pumpkin (1/2 medium pumpkin, peeled, de-seeded & cut into strips)
  • 2 Pinches Sea Salt
  • 2-3 Tbsp Sesame Oil


Sweet n Sour Hijiki:

  • 10g Hijiki strands (soaked in boiling water to cover)
  • 2 Tbsp Brown Rice Syrup or Maple Syrup
  • 2-3 Tbsp Brown Rice Vinegar or Cider Vinegar


Pickled Cucumber:

  • 1 Cucumber (Spiralised into ribbons or cut into fine rounds)
  • Brown Rice Vinegar or Apple Cider Vinegar
  • Brown Rice Balls:
  • 1 Cup Cooked Short Grain Brown Rice
  • 2 Umeboshi Plums (can use umeboshi paste instead if can’t find plums)
  • Sesame Seeds


Miso Satay Dressing:

2 Heaped Tbsp SF Peanut Butter

1 Tbsp Brown Rice Miso Paste

1/4 Cup Toasted Sesame Oil

3-4 Tbsp Brown Rice Syrup or Maple Syrup

1 Tbsp Tamari

1/4 Cup Water (or more if needed)



– Pre-heat oven to 185degrees C

– Drain and cut your tofu into 1inch slices and then into triangles

– Place in a large baking dish

– Take all the marinade ingredients and add to a mixing jar (empty jar) put the lid on and shake until well mixed together. Pour onto the tofu

– Leave to marinade for 10mins

– Peel and cut your beets into 1cm cubes and if you are using two beet colours then place them in 2 separate baking dishes so the colours don’t bleed. Drizzle the olive oil on top and pinch of sea salt on each

– On the yellow beets, add the pinch of cayenne and mix in well

– Add to the oven and roast for 20mins, take out and mix and in for another 10mins

– Turn all your tofu pieces over so both sides are marinaded and then add to the oven to bake for 20mins on one side. Take out and turn each one over and roast for another 10 mins

– Boil the kettle and add boiling water to your hijack and leave to soak

– Take your cucumber ribbons slices and put in a bowl and drizzle your vinegar on top so it is well coated and leave to pickle

– Now peel and cut your pumpkin into thick matchsticks. Heat up your oil in a frying pan on a high heat and add the pumpkin to the pan and the two pinches of salt

– Fry on a high heat for a few minutes mixing well, making sure the pumpkin is equally coated in the oil and salt. Keep frying until you can see the pumpkin starting to sweat and soften

– Then put the frying pan on the medium hob on the lowest heat and put the lid on and leave to ‘steam’ for 20mins. Then take off and leave aside

– Bring some salted water to a rolling boil in a pot and once rolling add the greens and let it boil for 3 minutes, making sure the bright green is still there. As soon as you take it off quickly run under cold water to stop the cooking process and keep the bright green colour. Leave aside

– Now drain your hijiki and add the sweetener and vinegar and mix in well

– Add your pecans or almonds and mix in well

– Once the tofu is done, take out of the pan and pour all the remaining sauce in a small pan

– Bring the sauce to a medium heat and let it simmer on medium heat for 5-7mins or until it is nice and thickened

– Once Pumpkin Kinpira is done turn off heat and leave

– Once Beets are done, take out and turn off oven

– Now add all your ingredients for the dressing to a glass jar or blender and mix really well together to get a smooth creamy dressing. If it is too thick, add more water so it is thick and creamy but pourable

– Once everything is ready, start to build your bowl

– Place all ingredients into the bowl, add your sprouts and sprinkle sesame seeds on the tofu. Drizzle some thickened teriyaki sauce on the tofu. And serve with the miso peanut sauce on the side or drizzle all over the bowl


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