Glory Bowl - Recipe Review
Ingredients
Salad
- 1 tablespoon oil
- 1 cup extra firm tofu cut up into bite size pieces (I used a savory pre-seasoned one)
- 4 cups hot cooked farro couscous, brown rice are good substitutions
- 1 cup peeled grated carrots
- 1 cup peeled grated beets
- ½ of an avocado cut up
- 1 cup baby spinach leaves torn into bite size pieces
- 1 cup slivered almonds
Salad Dressing
- ½ cup nutritional yeast flakes
- ⅓ cup soy sauce or tamari
- ⅓ cup apple cider vinegar
- ⅓ cup water
- 2 tablespoon tahini
- 2 garlic cloves crushed
- 1 ½ cups vegetable oil
Instructions
- In a large skillet, heat oil over medium high heat. Fry the tofu, stirring often, until brown and crispy for 10 minutes. Drain on paper towel-lined plate.
- Cook the farro per the bags instructions. I boiled it for 10 minutes then poured off the chicken broth as it directed.
- In a large bowl, combine the grated carrots, beets and farro.
- Prepare the dressing: In a blender, puree together the yeast flakes, soy sauce, apple cider vinegar, water, tahini and garlic. With the blender going, slowly add in the oil in a steady stream. Blend until smooth. (This makes more than you will need for the salad but it is great leftover for other salads or over chicken.)
- To serve, divide torn spinach into 4 bowls. Scoop the farro mixture into the bowls, top with the avocado, tofu and slivered almonds. Pour dressing to taste.
There is a reason that it is called a Glory Bowl and one of it could be because there is a glorious amount of healthy vegetables and grains in this dish. Not to mention that it is gloriously delicious!
I learned about this "bowl" when some of the gals at my job were raving about how one of them made it and they all had a bite of it and it was so good! I contacted the gal that had originally brought it and asked for the ingredients. She sent me this link for it.
I have been trying to eat more grains in my diet and I found these Farro grains at Trader Joe's. I had never had them before let alone heard about them but they have a great deal of protein (10 grams) in just ½ cup! I love hearty grains and this just looked like they were going to be rich and nutty and cook in 10 minutes?? BONUS!!
I boiled mine in organic chicken stock and then after 10 minutes you drain it. Being that I don't have a large family that I am cooking for anymore I hate buying chicken stock in the large boxes and it going to waste. However, Pacific Foods makes the PERFECT thing. You can buy in the nature section at Fred Meyers (or major grocery stores) a pack of 4 - 8 ounce boxes of organic chicken stock! They cost a little more but they are perfect for me!
Okay so now on to the recipe..enough of my gab!
Glory Bowl - Recipe Review
Ingredients
Salad
- 1 tablespoon oil
- 1 cup extra firm tofu cut up into bite size pieces (I used a savory pre-seasoned one)
- 4 cups hot cooked farro couscous, brown rice are good substitutions
- 1 cup peeled grated carrots
- 1 cup peeled grated beets
- ½ of an avocado cut up
- 1 cup baby spinach leaves torn into bite size pieces
- 1 cup slivered almonds
Salad Dressing
- ½ cup nutritional yeast flakes
- ⅓ cup soy sauce or tamari
- ⅓ cup apple cider vinegar
- ⅓ cup water
- 2 tablespoon tahini
- 2 garlic cloves crushed
- 1 ½ cups vegetable oil
Instructions
- In a large skillet, heat oil over medium high heat. Fry the tofu, stirring often, until brown and crispy for 10 minutes. Drain on paper towel-lined plate.
- Cook the farro per the bags instructions. I boiled it for 10 minutes then poured off the chicken broth as it directed.
- In a large bowl, combine the grated carrots, beets and farro.
- Prepare the dressing: In a blender, puree together the yeast flakes, soy sauce, apple cider vinegar, water, tahini and garlic. With the blender going, slowly add in the oil in a steady stream. Blend until smooth. (This makes more than you will need for the salad but it is great leftover for other salads or over chicken.)
- To serve, divide torn spinach into 4 bowls. Scoop the farro mixture into the bowls, top with the avocado, tofu and slivered almonds. Pour dressing to taste.
[…] There are different types of tofu; silken, soft, firm and extra firm to just mention a few. I have always used firm or extra firm. The different types of course are dependent on their softness. The silken is the moistest because it has more water than the firm. You would typically use the silken type in desserts. For this particular recipe I have used the firm and extra firm. I love them over this salad, Glory Bowl. […]