Name: Meal Prep Glory Bowls
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Vegetarian
Ingredients: 350g extra-firm tofu, cut into triangles or cubes; 3 carrots, raw, peeled and shredded; 2 beets, raw, peeled and shredded; 1 cup brown rice, dry; 4 cups spinach, well packed; Olive oil; Sea salt; Black pepper; 1/4 cup tahini; 1/4 cup olive oil; 1/4 cup apple cider vinegar; 1/4 cup water; 2 tablespoons tamari; 1/2 cup nutritional yeast; 2 cloves garlic, grated; 1 pinch sea salt

Meal Prep Glory Bowls

These Meal Prep Glory Bowls are loaded with veggies, plant-based protein and healthy fats making them a perfect make-ahead meal!

There is a lot of controversy surrounding soy products, especially tofu. Although there is an argument to be made on both sides, it’s important to understand that not all soy products are created equal, and what works for one person may not work for another. When high-quality versions are consumed in moderate amounts, soy can certainly be included in a healthy diet. Although many people are nervous to cook with tofu it is in fact quite easy to use. Tofu is a very versatile ingredient that can be baked, grilled, roasted or stir-fried to create a wide-variety of healthy vegetarian meals. Not to mention, tofu has a very neutral taste so it will take on the flavour of any sauce, marinade or dressing you use making it the perfect addition to these Meal Prep Glory Bowls.

Meal Prep Glory Bowls

These Meal Prep Glory Bowls are inspired by the orginal version by Whitewater Cooks and can be served hot or cold depending on your preference.

Author: Stephanie Kay
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Mains
Cuisine: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

Scale

Bowls:

350g extra-firm tofu, cut into triangles or cubes
3 carrots, raw, peeled and shredded
2 beets, raw, peeled and shredded
1 cup brown rice, dry
4 cups spinach, well packed
Olive oil
Sea salt
Black pepper

Dressing:

1/4 cup tahini
1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup water
2 tablespoons tamari
1/2 cup nutritional yeast
2 cloves garlic, grated
1 pinch sea salt

Instructions

In a medium pot, combine brown rice, 2 cups of water, and a pinch of salt. Bring water to a bowl, then reduce to a simmer and allow to cook for 40 minutes until all of the water has been absorbed and the rice can be fluffed with a fork.
While the rice is cooking, prepare the vegetables. Peel and grate the carrots and the beets (or use pre-grated if you can find them) and set aside.
In a small bowl or jar, add all of the dressing ingredients and whisk until well combined, and set aside. (Depending on the type of tahini you use you may need to add a splash of water to create the desired texture; you want the dressing to be rich and creamy, but not too thick.)
Remove the tofu from the packaging, add it to a cutting board, and use a paper towel or tea towel to remove any excess moisture by pressing on it gently. The more moisture you can remove the more crispy texture you will get.
Remove paper towel and slice the tofu into triangles or 1⁄2” cubes, and season with salt and pepper on all sides.
Warm a generous drizzle of olive oil in a large frying pan on medium-high heat, then add cut tofu and cook for 2-3 minutes per side until crispy. Once cooked, remove from the pan and set aside.
Once the rice and tofu are cooked you can assemble the bowls. Separate the cooked rice, cooked tofu, carrots, beets, and spinach evenly across four containers and portion a serving of dressing for each bowl.
The bowls can be eaten immediately or stored in the fridge for up to 5 days.