The glory bowl was first created by Shelley Adams in her cookbook Whitewater Cooks (Whitecap, 2008). Shelley named this tasty meal after a ski bowl at Whitewater Ski Resort in Nelson, BC. The minute we tried this dish it was love at first bite. It is so healthy and best of all delicious! To us, this dish resembles a salad more than a bowl but we like the name so much we go with it. We especially love this recipe because it is so easy to modify and make it your own. We made some slight changes to the basic recipe and are constantly coming up with new things to add (tofu, shrimp, peppers etc). Here is the basic recipe for our version of the Glory Bowl.
Main Ingredients
- 6 cups (2 L) cooked brown rice
- 2 cups (500 mL) grated carrots
- 2 cups (500 mL) grated beets
- 2 cups (500 mL) packed chopped baby spinach leaves
- 1 cup (250 mL) lightly steamed broccoli
Glory Bowl Dressing:
- 1/2 cup (125 mL) nutritional yeast flakes
- 1/3 cup (75 mL) soy sauce
- 1/3 cup (75 mL) apple cider vinegar
- 1/3 cup (75 mL) water
- 2 tbsp (30 mL) peanut butter
- 1/2 cup (375 mL) grape seed oil (or olive oil)
- 1 tbsp (15 mL) sesame oil
This recipe makes WAY more dressing than you need so add the dressing to suit your own taste and use the leftovers for a marinade or another salad.
If you would like to see the original recipe you can find it at Canadian Living or buy Shelley Adams cookbook here.
Have you ever tried the glory bowl?