Recipe: Glory Bowl

I’m a devoted carnivore who primarily survives on meat, cheese and bread, so many of my friends will be shocked to learn that this recipe post is a healthy dish full of ingredients fit for any vivacious vegetarian.

There are two words that are taboo for a passionate meat tooth like myself: beets, and tofu. Just the utterance of those two words makes me cringe, desperate to rush to the closest burger joint to wash my mouth out with a juicy beef burger. But today my friends, I not only cooked with these two ingredients, but (gasp!) I liked eating them.

Being a beet-chopping virgin, I had no idea that the red root vegetable was so vibrantly rouge. It took 3 washings to get the beet stain off my hands, and I considered bailing on the recipe for that reason alone. But I cooked on because A. I’m a starving pregosaurus, and B. red hands aside, the recipe was delicious when I had tried it once before, and it seemed simple.

And now, without further adieu, I present to you a recipe which I poached off the fabulous Sydney Badger of Nourish Mom (who borrowed and tweaked the recipe from Whitewater Resort).

Glory Bowl

Ingredients:

The Bowl

  • 8 cups cooked brown rice
  • 2 cups beets (grated)
  • 2 cups carrots (grated)
  • 2 cups almonds (toasted)
  • 2 cups spinach leaves
  • 2 cups tofu (cubed)
  • 2 cups sprouts

The Dressing

  • 1/2 cup nutritional yeast flakes
  • 1/3 cup water
  • 1/3 cup tamari or soy sauce
  • 1/3 cup cider vinegar
  • 2 cloves of garlic (crushed)
  • 1/2 cup vegetable oil
  • 2 tblsp tahini paste

Preparation

  • prepare brown rice and set aside
  • sauté tofu cubes
  • blend sauce (yeast flakes, water, tamari/soy sauce, vinegar, tahini, crushed garlic – add oil in a steady stream as you blend)
  • assemble ingredients layered in a large bowl (rice on bottom)

Tips & Optional Add-Ons

  • Instead of toasted almonds I used tamari almonds (found in the bulk section at my grocery store)
  • Be sure to use extra-firm tofu as it’s easier to sauté
  • If you can’t stomach the idea of using tofu, chicken is a great alternative
  • Sydney Badger has recently tried it with edamame beans and marinated mushrooms, yum!

Glory Bowl

I used the leftovers to make a smaller side salad version of this recipe to accompany a grilled steak dinner tonight and it was perfection (once a meat lover, always a meat lover).

I also plan on preparing this for my mother in law who is both diabetic and a vegetarian, I hope she likes it!

Linking up with my friends over at:

Comments

  1. This recipe looks delicious! So making this tomorrow night with the leftover chicken! Yum

  2. This remind me of the Cactus Club rice bowls. *thinking meat, thinking meat*

    I should give tofu a try.

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