Forbidden Macrobowl

Forbidden Macrobowl

Our version of a macrobiotic bowl features lots of fresh veggies and quick-cooked pork all over a bed of beautiful forbidden rice. A fast and easy miso-mayo dressing makes for the perfect accompaniment to this balanced bowl of goodness! Use this recipe as a jumping off point and make it your own by utilizing fresh, local ingredients and your favorite fermented veggies.    

Ready in 15 minutes 

Serves 2-3


½  bunch asparagus

½  bunch broccolini

2 tablespoons olive oil 

1 box (10oz)  CHi Original Ground Pork 

2 cups cooked forbidden rice

Miso-mayo Dressing:

2 tablespoons white miso paste 

¼ cup hot water

¼ cup mayo of choice

Rice vinegar

Topping Ideas (Optional):

2 teaspoons black sesame seeds

1 cup purple microgreens

1 large watermelon radish, julienned 

1 avocado, diced

¼ cup cooked wakame

4 cups spinach, cooked 

1 cucumber, sliced 

1 green onion, sliced 

STEP 1 Cook the asparagus and broccolini together in a large pot of boiling water just until soft around the edges, about 4-5 minutes. Quickly drain and transfer to a bowl of ice water or simply run under the cold faucet to stop the cooking right away. Halve the asparagus and set aside. 

STEP 2 Heat the oil in a sauté pan over medium heat just until it starts to shimmer. Add the defrosted plant-based pork and reduce heat to medium. Cook until pork is cooked through, stirring occasionally, about 4 minutes. 

STEP 3 Divide the cooked rice between two bowls. Top with the CHi pork. Add cooked veggies, sesame seeds and your favorite fresh vegetables. 

STEP 4: In a medium-sized mixing bowl, thin out 2 tablespoons of white miso with ¼ cup of hot water. Whip in ¼ cup of mayo and season to taste with rice vinegar. Pour over bowl and enjoy! 

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