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Glory Bowl Salad and Dressing
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Total Time:
45
minutes
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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