Tested till perfect Glory Bowl

Glory Bowl

This hearty main is one of the most requested recipes from Whitewater Cooks (Whitecap, 2008) by B.C. chef Shelley Adams. Named after a favourite ski bowl at Whitewater Ski Resort in Nelson, B.C., it embodies healthy, fun West Kootenay living. This recipe makes more dressing than you need, but leftovers are excellent on chicken, rice, noodles or salad.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: July 2011

Recipe4 out of 5 based on 208 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 tbsp 2tbspvegetable oil
  • 2 cups 2cupscubed extra-firm tofu
  • 8 cups 8cupshot cooked brown rice
  • 2 cups 2cupsgrated carrotcarrots
  • 2 cups 2cupsgrated beetbeets
  • 2 cups 2cupspacked baby spinach leafbaby spinach leaves
  • 2 cups 2cupsslivered almonds, toasted

Glory Bowl Dressing:

  • 1/2 cup 1/2cupnutritional yeast flakes
  • 1/3 cup 1/3cupTamari or soy sauce
  • 1/3 cup 1/3cupapple cider vinegar
  • 1/3 cup 1/3cupwater
  • 2 tbsp 2tbsptahinitahini
  • 2 2cloves garlic, crushed
  • 1-1/2 cups 1-1/2cupsvegetable oil
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In large skillet, heat oil over medium-high heat; fry tofu, stirring often, until brown and crispy, 10 minutes. Drain on paper towel–lined plate.

Glory Bowl Dressing: In blender, purée together nutritional yeast flakes, tamari, vinegar, water, tahini and garlic. With motor running, add oil in slow, steady stream. Blend until smooth. (Make-ahead: Cover and refrigerate for up to 1 week.)

To serve, divide rice among 8 bowls; drizzle each with 1 tbsp of the dressing. Top each with tofu, carrots, beets, spinach and almonds. Drizzle each with 3 tbsp of the dressing.

Nutritional Information Per serving: about

cal 779 pro 23g total fat 52g sat. fat 4g
carb 60g fibre 8g chol 0mg sodium 522mg
potassium 619mg

% RDI:

calcium 19 iron 29 vit A 40 vit C 12
folate 35
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