PT KITCHEN: "GLORY BOWLS"

Author

Brace Hayden, DPT

This is a fairly easy and healthy family favorite for entertaining guests or making delicious leftovers. Originally a recipe by Shelley Adams, a British Columbian chef that named the recipe after a favorite Whitewater ski area run "Glory Bowl". Definitely a tried and true year-round dish that holds up to its hyperbolic namesake. 
COOKING TIME:15 minutesPORTION SIZE:6-8 servings

INGREDIENTS:

•  2 tablespoons vegetable oil
• 2 cups cubed extra-firm tofu
•  8 cups hot cooked brown or white rice
•  2 cups grated or sliced carrots
•  2 cups grated or cubed beets
•  2 cups packed baby spinach  leaves  (or whatever leafy greens you have around)
•  2 cups slivered and toasted almonds 

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Glory Bowl Dressing (or use whatever dressing you have on hand that looks like it would mix well):

•  1/2 cup nutritional yeast flakes
•  1/3 cup Tamari or 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
•  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 vegetable oil over medium-high heat.
• Fry tofu, stirring often, until brown and crispy, ~10 minutes. 
• Pad fried tofu on a paper towel–lined plate.

GLORY BOWL DRESSING:

• In a blender, purée together nutritional yeast flakes, tamari, vinegar, water, tahini and garlic. 
• With motor running, add vegetable oil in slow, steady stream. 
• Blend until smooth. 
• Cover and refrigerate for up to 1 week

TO SERVE, DIVIDE RICE AMONG 6-8 BOWLS

• Drizzle each with 1-3 tablespoons of the dressing
• Top each with tofu, carrots, beets, spinach and almonds
• Drizzle each with 3 tablespoons of the dressing

CREDITS:Canadian Living Magazine, July 2011
https://www.canadianliving.com/food/recipe/glory-bowl