Glory Bowl

A gorgeous and delicious grain bowl and dressing from Shelley Adams Whitewater Cooks cookbook series. The dressing is also delicious as a marinade or on any salad or gluten-free grain dish.

Makes 8 servings.

Glory Bowl Ingredients

8 cups cooked brown rice

2 cups grated beets

2 cups grated carrots

2 cups almonds, toasted

2 cups spinach leaves

2 cups tofu, cubed

Glory Bowl Dressing Ingredients

1/2 cup nutritional yeast flakes

1/3 cup water

1/3 cup tamari or gluten-free soy sauce

1/3 cup apple cider vinegar

2 cloves garlic, crushed

1 1/2 cups vegetable oil like olive or canola

2 Tbsp tahini paste or peanut butter

Instructions

Prepare your favorite brown rice and set aside.

Sauté tofu cubes in a skillet or toss with a little oil and bake on a parchment-lined sheet at 425F for 20 minutes until crisp.

To make the dressing, in a large jar, shake together nutritional yeast flakes, water, tamari or GF soy sauce, apple cider vinegar, tahini and crushed garlic OR combine all together in a blender. Add oil in a steady stream. You will have leftover dressing to use again.

Assemble the bowls by placing cooked brown rice into 8 bowls, top with beets, carrots, spinach leaves, almonds and sauteed tofu cubes. Drizzle bowls with dressing.

Recipe courtesy of Whitewater Cooks, a beautiful Canadian cookbook series. Although the books are not specific to gluten-free, the recipes are often easily adapted to a gluten-free version with a couple minor substitutions.