Project Description

PB2’s Macro Bowl

Here at PB2, we love a nutritious recipe that the whole family will devour. This macro bowl is high on that list! The combination of flavors are incredible and it’s simple to prepare. Our favorite part? The recipe is easily customizable, which is perfect when you have a family of eaters that have different tastes. You can choose whatever base you desire, whether it’s oatmeal, barley, farro, brown rice, or grains. From there, the toppings are endless. Tell us your favorite way to make this delicious dish!


    • 1 cup cooked rice of choice
    • 8 ounces extra firm tofu , cut into cubes (see note)
    • ¼ cup PB2 powdered peanut butter , see note
    • 2 tablespoons cornstarch
    • 1 teaspoon sea salt , divided
    • Teaspoon ground black pepper
    • Teaspoon paprika, cayenne or chipotle seasoning , optional
    • 1 cup cubed sweet potato
    • 1 cup sliced mushrooms , I like a mix of shiitake and cremini
    • Drizzle of oil for roasting , or broth if oil free
    • 2 cups fresh kale , I like it shredded (measure packed)

    Optional toppings:

    • Avocado
    • Radishes
    • Carrots
    • Microgreens


    • ¼ cup PB2 powdered peanut butter , see note
    • 2 tablespoons fresh lime juice
    • 1 tablespoon maple syrup
    • 2 tablespoons water
    • ¼-½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 2 tablespoons olive oil , or broth if oil free
    • ¼ teaspoon paprika, cayenne or chipotle seasoning , optional


  1. Preheat the oven to 450 F.
  2. Combine the PB2, cornstarch, ½ teaspoon of the salt, pepper and paprika/chipotle/cayenne (if using) in a bowl. Toss in the tofu until well coated.
  3. Add the coated tofu to a parchment lined baking sheet, keeping them to one side.
  4. Toss the sweet potato and mushrooms in a drizzle of oil (or broth if oil free) and the rest of the salt. Add to the other side of the baking sheet.
  5. Bake for 25-30 minutes, until the tofu is crispy and the sweet potatoes are soft. Take out the mushrooms at about 15-20 minutes if you like them on the less cooked side. You can also sauté the mushrooms if you prefer.
  6. Meanwhile, mix the sauce ingredients in a small bowl.
  7. Separate the kale and rice into two bowls. You can also toss the kale with 1-2 tablespoons of the sauce if you prefer.
  8. Once the tofu and veggies are done, build the bowls by adding them to the rice and kale.
  9. Top with any optional ingredients.
  10. Enjoy!

We hope you enjoy our Macro Bowl recipe from Veggies Don’t Bite. For more recipes like this, check out the rest of our PB2 Recipes portfolio. You can find a list of all of our products available for purchase here.