This macro bowl is great for those who have leftover vegetables in the fridge. It is not necessary to stay with the ingredients that are used in the recipe; in fact, I encourage you to switch your ingredients to what you enjoy best, what you would like to try or even whatever you have lying around! This is a recipe that pleads for you to be creative, so go for it.

Vegan and free of added sugar and oil.

Reasons to love this recipe: gets rid of old produce, Asian-inspired, vegetable-heavy, probiotics

Serves 1


Knock-off Dragon Sauce:

  • 1/2 cup raw sauerkraut
  • 1/3 cup white wine vinegar
  • 1/4 cup dates, pitted (and pre-soaked)
  • 1/4 cup water
  • 1/8 cup soy sauce
  • 1 clove garlic
  • 1 tbsp nut/seed butter

Macro Bowl:

  • 1 large carrot, spiralized or julienned or shredded
  • 1 medium-large zucchini, spiralized or julienned or shredded
  • 1 beetroot, spiralized or julienned or shredded
  • 1/4 cup raw sauerkraut
  • 2 cups red cabbage, shredded or finely sliced
  • 2 cups green cabbage, shredded or finely sliced


Knock-off Dragon Sauce

In blender, blend all ingredients into a smooth sauce. Store in refrigerator in a glass jar; keeps about 1 week.

Macro Bowl:

In a large bowl or platter, arrange the ingredients so they are in piles by themselves. Drizzle with desired amount of Knock-off Dragon Sauce. Enjoy immediately.

  • Updated 3 years ago
Sara Binde

Sara is a health and nutrition coach. She advocates for a whole foods plant-based lifestyle and teaches the world how to achieve weight loss.