Nourishing Spring Macro Bowl

April 11, 2016

A vegan & gluten-free Nourishing Spring Macro BowlNourishing Spring Macro Bowl by rachLmansfield

First of all, can we talk about how gorgeous these colors are? I seriously am obsessing over this bowl. The colors, the food, the taste, it is seriously unreal.

Plus this is another lunch time dish to add to the line up. We recently started making Grain-free Cauliflower Rice Salad for lunchtime and the bowl creation is continuing.

This Nourishing Spring Macro Bowl is made up of brown rice, avocado, carrots, fava beans, snap peas, radishes and my new favorite kraut from Cleveland Kraut.  Cleveland Kraut is a quality kraut company by two brother-in-laws. Their kraut is so fresh, so crunchy and it is unpasteurized and filled with probiotics. I am always snacking on it when I am making dinner at night. It is some weird guilty pleasure I have. I love the crunchy consistency and flavors. It’s like my little appetizer. 

The best part about Cleveland Kraut? The endless flavors they have. They are so unique too like Curry Kraut, Gnar Gnar, Whiskey Dill and my personal favorite, Beet Red. Jord is obsessed over the Whiskey Dill flavor. Everyone who has came over the last few weeks has been taste testing all the different krauts. There isn’t one that doesn’t satisfy that crunchy kraut craving.

I use the Beet Red kraut for this dish for the extra sweet crunch I love in a grain bowl. Plus the flavors of fava beans, snap peas and tartness from the radishes, compliment the bowl perfectly. I don’t have a reason as to why I added avocado except I can’t not eat avocado in a salad, duh. I added it in last minute and have 0 regrets.

[bctt tweet=”Nourishing Macro Bowl filled with all the fresh seasonal spring veggies!”]

Nourishing Spring Macro Bowl by rachLmansfieldNourishing Spring Macro Bowl by rachLmansfieldNourishing Spring Macro Bowl by rachLmansfield


Nourishing Spring Macro Bowl

  • Author: rachel mansfield
  • Yield: 2 1x
  • Category: vegan, gluten free
  • Cuisine: dinner, lunch


  • 1 cup cooked brown rice (or any grain you prefer)
  • 1 ripe avocado, sliced
  • 1/3 cup carrots, grated or chopped
  • 4 radishes, sliced
  • 1/2 cup snap peas, raw or steamed
  • 1/2 cup fava beans, cooked
  • 1/2 cup Cleveland Kraut Beet Red


  1. To serve: Divide each ingredient between 2 serving bowls
  2. Dressing of choice, I used lemon & extra virgin olive oil, but tahini dressing would also be delicious!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

xx, Rach


This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thanks for supporting the blog and making possible! xx

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

16 Responses

  1. This sounds amazing, Rachel! And so full of nutrients – in love! I’m a huuuuuge kraut fan (like, I’ll eat it straight from the can for dinner), so I’m currently stalking Cleveland Kraut’s website 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Click to edit CSS
Click to edit CSS