All the odds and ends from the fridge found their way to today's macro bowl lunch. Brown rice and lentils, baked zucchini and broccoli, a little roasted sweet potato chunk, chickpeas, baked tofu, avocado and garlic-apple kraut. All of our tahini got used up in the chocolate fudge cups (see my last post!) so I drizzled a bit of @sirkensingtons chipotle #vegan mayo on top, a swap I highly recommend trying. My macro bowl tutorial post is linked in my bio!