Glory Bowl

Author: Canadian Living

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.

  • Portion size 8 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups cubed extra-firm tofu
  • 8 cups hot cooked brown rice
  • 2 cups grated carrot
  • 2 cups grated beet
  • 2 cups packed baby spinach leaf
  • 2 cups slivered almonds toasted
Glory Bowl Dressing:
  • 1/2 cup nutritional yeast flakes
  • 1/3 cup Tamari
  • 1/3 cup soy sauce
  • 1/3 cup apple cider vinegar
  • 1/3 cup water
  • 2 tablespoons tahini
  • 2 cloves garlic crushed
  • 1 1/2 cup vegetable oil

Method

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 facts Per serving: about

  • Sodium 522 mg
  • Protein 23 g
  • Calories 779.0
  • Total fat 52 g
  • Potassium 619 mg
  • Cholesterol 0 mg
  • Saturated fat 4 g
  • Total carbohydrate 60 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 40.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Glory Bowl