Recipe modified from Shelly Adam’s recipe Glory Bowl; Whitewater Cooks, 2007.
4 cups cooked whole grain Bluebird Emmer Farro or Einkorn (2 cups uncooked)
1 cup beets, grated
1 cup carrots, grated
1 cup almonds, toasted
1 cup spinach leaves
1 cup tofu, baked or sauteed
1 cup, avocado, sliced
1/2 cup nutritional yeast flakes
1/3 cup water
1/3 cup tamari
1/3 cup apple cider vinegar
2 cloves garlic, crushed
1 1/2 cups vegetable oil
2 tablespoon tahini paste
Cook 2 cups of raw Bluebird whole grain emmer in 6 cups of water. Simmer for 60 minutes, 30 minutes for Einkorn. Drain water, set it aside to cool. This can be done in advance and kept in the refrigerator. Grain can also be cooked in a rice cooker on the brown rice setting.
Sauté tofu cubes in a skillet with sesame oil or bake tofu (tossed in sesame oil) for 15 min at 400. Set aside.
Combine nutritional yeast flakes, water, tamari or soy sauce, apple cider vinegar, tahini, and crushed garlic in a blender to prepare the dressing.
Add oil in a steady stream. You will have leftover dressing.
Assemble the bowls by placing cooked emmer farro into 4 bowls, top with beets, carrots, spinach leaves, almonds, tofu cubes, and avocado.
Drizzle bowls with dressing.
* Tofu can be replaced with cubed chicken or chicken can be served with tofu to boost protein.