I think a common misconception about plant-based eaters is that we live off of salad … For me, the opposite is true. I actually RARELY eat salads and you will NEVER catch me ordering a salad out at a restaurant, unless it is going to be mind blowing.
This bowl resembles a salad with its greens and veg, but it and I have been in a love affair ever since I found it through White Water Cooks.
I went through a bit of a food jag, eating this bowl every. single. day. for at least a month straight.
It’s one of my favourites, and I hope you like it as much as I do!
- The Bowl
- 8 cups cooked brown rice
- 2 cups beets, grated
- 2 cups carrots, grated
- 2 cups almonds, toasted
- 2 cups spinach leaves
- 2 cups tofu, cubed
- The Dressing (Favourite No Oil Dressing)
- 1/2 cup nutritional yeast flakes
- 1/3 cup water
- 1/3 cup tamari or soy sauce
- 1/3 cup apple cider vinegar
- 2 cloves garlic, crushed
- 2 tbsp tahini paste
Prepare your favorite brown rice and set aside.
Saute tofu cubes in a skillet.
Combine nutritional yeast flakes, water, tamari or soy sauce, apple cider vinegar, tahini and crushed garlic in blender to prepare the dressing.
Assemble the bowls by placing cooked brown rice into 8 bowls, top with beets, carrots, spinach leaves, almonds and sauteed tofu cubes.
Drizzle bowls with dressing.
Feel free to mix up your veg and protein! I love to add cucumbers, peppers, edamame instead of tofu, different nuts and seeds, use different grains like quinoa or buckwheat instead of rice! The options are limitless!