Glory Bowl Salad and Dressing

Glory Bowl Salad and Dressing

Total Time: 45 minutes
Course: Salads & Sides
Servings: 8 servings

Ingredients

  • 8 cups cooked brown rice
  • 2 cups grated carrots
  • 2 cups grated beets
  • 2 cups packed baby spinach leaves
  • 2 cups slivered almonds, toasted

Dressing:

  • 1/2 cup nutritional yeast flakes
  • 1/3 cup Tamari
  • 1/3 cup apple cider vinegar
  • 1/3 cup water
  • 2 tbsp tahini
  • 2 cloves garlic, crushed
  • 3/4 cup olive oil

Instructions

  • Make the dressing first by pureeing all dressing ingredients (except oil) in a blender.
  • With motor running, add oil in a slow steady stream. Blend until smooth.(Can be made ahead: Cover and refrigerate for up to 1 week.)

Salad:

  • Divide rice among 8 bowls; drizzle each with 1 Tbsp of the dressing.
  • Top each with carrots, beets, spinach and almonds. Drizzle with 3 Tbsp more of the dressing.

Notes

Recipe adapted from Whitewater Cooks
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