This vegan Glory Bowl recipe is bursting with fresh flavors! Made with rice, tofu, vegetables, and tahini dressing, it’s an easy and healthy option for meal prep or lunches.
Is there anything better than a grain bowl bursting with colorful vegetables, plant protein, and dressing? I’m sure that’s what chef Shelley Adams was thinking when she created Whitewater Cooks’ signature glory bowl.
This flavorful bowl is one Whitewater Cooks’ most requested recipes. You’ll find shredded beets, carrots, brown rice, and tofu bursting at its seams before it’s topped with an addictive dressing to keep you coming back for more.
This Glory Bowl copycat recipe is an inspiration of the classic and easy to make at home. Fill it with pan fried tofu (or crispy air fryer tofu), wild rice, and smoked almonds to take it up a notch. Don’t forget about the tahini dressing! It’s divinely balanced between sweet and savory, helping your palate dance.
Jump to:
What’s in a glory bowl?
- Tofu - Extra firm tofu is pressed and seasoned with tamari and cornstarch before it’s pan fried until crisp. It’s the main source of protein in this bowl, but you can swap it for tempeh, edamame, or chickpeas instead.
- Rice - I used wild rice but you can use brown rice, white rice, noodles, quinoa, barley, farro, bulgar, or another grain you love.
- Mixed salad greens - Buy a pre-packed spring mix to quickly put the bowls together.
- Shredded carrots and beets - Buy them pre-shredded or do it yourself at home.
- Smoked almonds - Or use regular almonds or seeds (sunflower seeds or pepitas) as a nut free option.
- Tahini dressing - Made with a variety of sweet and savory ingredients, this easy tahini salad dressing is the perfect flavor booster for glory bowls, grain bowls, salads, and more.
How to make a glory bowl
Most of the layers in a glory bowl can be made ahead of time, making this a time-saving and healthy option for meal prep. Learn how to make your own in a few simple steps:
- Cook the rice: Cook the wild rice or your grain of choice according to the package instructions.
- Fry the tofu: Toss the pressed and cubed tofu with the tamari and cornstarch. Add it to an oiled pan over medium high heat and fry until the cubes are crispy and golden brown on all sides.
- Make the dressing: Blend the glory bowl dressing ingredients together in a blender until smooth and creamy.
- Assemble, then enjoy: Place a handful of mixed greens into individual bowls and top with hot rice, tofu, veggies, and almonds. Drizzle the tahini dressing over top, then serve and enjoy! For full ingredients and instructions see printable recipe card below.
Tips and variations
- Always press the tofu to remove as much excess moisture as possible. The less moisture in your tofu, the crispier it will become!
- Feel free to bake, air fry, or grill the tofu instead of pan frying.
- For a gorgeous presentation, transfer some of the hot rice into a small ramekin. Dump the ramekin upside down in the middle of your bowl, then lift it away. The rice should have a perfect dome shape.
- Enjoy the bowls on their own or serve them next to garlic bread, focaccia, or homemade artisan bread.
More grain bowl toppings
Get creative with your vegan glory bowls. There’s so much room for extra toppings, such as:
- Edamame
- Cucumber
- Snap peas
- Crispy roasted chickpeas
- Radishes
- Pickled red onions
- White beans
- Red cabbage
- Roasted sweet potatoes
- Fresh herbs
You can also switch up the tahini dressing and use vegan ranch dressing, an easy hummus dressing (hummus mixed with a little water), vegan tzatziki, green goddess dressing, or peanut dressing instead.
Make ahead and storing
To make ahead: Prepare your rice, tofu, dressing, and vegetables up to 3 days ahead of time. Store them in separate containers in the fridge, then toss everything together when it’s time to eat. (dressing keeps for up to 2 weeks in fridge)
To store: The assembled glory bowls will stay fresh in the fridge for 1 or 2 days. They’re best eaten fresh because the dressing can cause the greens and toppings to turn soggy.
Looking for more healthy vegan recipes?
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Glory Bowl (Whitewater Cooks Copycat Recipe)
- Total Time: 40 minutes
- Yield: 6 Servings 1x
- Diet: Vegan
Description
This vegan Glory Bowl recipe is bursting with fresh flavors! Made with rice, tofu, vegetables, and tahini dressing, it’s an easy and healthy option for meal prep or lunches.
Ingredients
For glory bowl:
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1 lb package of extra firm tofu, pressed and cubed
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1 tablespoon tamari
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1 tablespoon cornstarch
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1 - 2 tablespoons of oil (for frying tofu)
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3 to 5 cups hot cooked wild rice blend or your favorite grains, quinoa, barley, farro, bulgar, etc..
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1 package of mixed salad greens, I use a spring mix (5 oz or so)
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2 cups grated carrots
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2 cups grated beets
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1 to 2 cups smoked almonds, rough chopped, could sub with seeds (sunflower, pepitas)
For Dressing:
- 3 tablespoons tahini (sesame seed paste)
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2 tablespoons tamari
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2 tablespoons any neutral oil
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1 tablespoon toasted sesame oil
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2 and ½ tablespoons apple cider vinegar
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½ tablespoon balsamic vinegar
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2 teaspoons maple syrup
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1 small clove of garlic
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½ cup water
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⅓ cup nutritional yeast
Instructions
- Prep: First cook the rice. Press the tofu and prepare the veggies.
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Cook tofu: add to a large ziplock bag, toss with the tamari, then add the cornstarch, seal and shake gently until combined. Heat oil in a large non-stick pan or well seasoned cast iron skillet over medium heat. When hot, fry the tofu for a couple of minutes on each side until crispy. Season with salt and pepper. Set aside.
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Dressing: combine dressing ingredients in a nutribullet or blender blend until smooth and creamy. (easily doubled)
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Assemble salad and enjoy: to each individual salad bowl add a handful of mixed greens, top with hot rice, and surround with tofu, veggies and chopped almonds. Drizzle with dressing and enjoy! For step by step photos, Suggestions, tips and more see above post.
Notes
To make ahead: Make rice, tofu, and vegetables up to 3 days ahead of time. Store them in separate containers in the fridge.
Store: dressing will keep in airtight container for up to 2 weeks and is easily doubled.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Salads, Gluten free
- Method: Stovetop
- Cuisine: Canadian
Pamela
This is my go to dressing that everyone loves. I use it for all my salads and always have some in my fridge. I think everyone should try this.
Verna
I am thrilled you all love it. Thank you for the wonderful review!
Rita
This dressing is the bomb !
Verna
Thank you so much!
JoAnn
The whole family enjoyed this veggie bowl. The dressing is out of this world delicious! I used my own tofu marinade but otherwise followed recipe to a tee.
Verna
I am so happy to hear this! thank you for your wonderful review!