Glory Bowls – Delicious Summer Salad

You know when summer just gets too hot and you lose all desire to cook anything?  I was definitely feeling that before I stumbled upon this recipe.

While I’m no longer out east melting in Ontario, Alberta has been fairly warm and I had no desire to turn on the oven. Thankfully, my mother mentioned trying a Glory Bowl on a recent hiking trip so I decided to do some investigation work.

It turns out the recipe comes from a cookbook called Whitewater Cooks, written by the team at Whitewater ski resort in Nelson, BC. Canadian Living reposted the recipe last summer in their July issue and online.  The recipe did call for a couple of ingredients that I normally don’t stock (nutritional yeast and tamari) but I now work right beside a great health food store in downtown Calgary. Over my lunch hour I was able to pick up all the missing ingredients, which meant no manic trip to the grocery store apres work.

Something that intrigued me about this recipe was using raw beets. Beets are one of my favourite foods, but I had never eaten them raw. Turns out they kind of taste like carrots and when grated they work well in salads. (Who would have thunk it?)

Aftermath of beet grating

I decided to swap chicken for the original tofu because I had some hiding in the freezer and didn’t feel like picking up another ingredient. This recipe was a snap to pull together and I will definitely try and make it again.

Recipe Below

  • 3 small chicken breasts
  • 2 cups uncooked rice
  • 2 cups grated carrots
  • 2 cups peeled and grated beets
  • 2 cups packed mixed greens/spinach
  • 1/2 cup nutritional yeast
  • 1/3 cup soy sauce or Tamari
  • 1/3 cup water
  • 2 T tahini
  • 2 cloves garlic
  • 1 1/2 cup vegetable oil

Serves 3/4 hungry man sizes

  1. Cook chicken using your favourite method (I bbq’d them) and cut into small bits
  2. Cook rice according to package instructions (should make about 6/7 cups)
  3. To make the dressing combine yeast, tahini, tamari, water, and garlic in a blender and blend until smooth
  4. While blending on a slow speed, slowly add oil until combine
  5. Portion out the rice into bowls and top with a few T’s of the dressing
  6. Add spinach, beets, carrots, and chicken and top with more dressing.
  7. Mix and enjoy!

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