Glory Bowl

by Meg on November 21, 2013


Once a week for about the past 4-5 months, I have been Facetiming(sp?) with my friend Anne in Canada who also has a new babe at home. Anne is also gluten free so sometimes we talk about what we are making for dinner that night. Last week, she told me about Glory Bowls. I instantly asked for the recipe as it sounded like something from Life Alive.

This recipe does take some prep so I made the rice and dressing while Mads was sleeping.

Glory Bowl (adapted from Whitewater Cooks)


  • 2 tbsp. vegetable oil
  • 2 cups cubed extra-firm tofu
  • 6 cups hot cooked brown rice
  • 2 cups grated carrots
  • 2 cups grated beets
  • 2 cups grated zucchini
  • 2 cups baby baby spinach leaves(I used kale)
  • 1-2 cups slivered almonds, toasted
Glory Bowl Dressing:
  • 1/2 cup nutritional yeast flakes
  • 1/3 cup  Tamari sauce
  • 1/3 cup apple cider vinegar
  • 1/3 cup warm water
  • 2 tbsp. tahini
  • 2 cloves garlic, crushed
  • 1 cup vegetable oil

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.

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, kale and almonds. Drizzle each with 2 tbsp. of the dressing.


This recipe is so tasty and makes such a LARGE amount of food – I had enough to have for dinner, and 2 lunches- which makes my crazy mornings so much easier-grab and go!


Can’t wait to have another helping at the office today Smile

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