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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