Thai Lemongrass-Mint Glory Bowl

This recipe is courtesy of Chef Lynn Grossutti of Green Planet Foods and was featured in our Everyday Thai Cooking Class.

 

Needed for this recipe:

Sunshine Coast Olive Oil Co. Thai Lemongrass-Mint White Balsamic
Sunshine Coast Olive Oil Co. Persian Lime Olive Oil
Sunshine Coast Olive Oil Co. 100 % Dairy-free ‘Butter’ Olive Oil.
Ingredients:

The Bowl

8 cups cooked jasmine rice

2 cups beets, grated

2 cups carrots, grated

2 cups almonds, toasted

2 cups spinach leaves

2 cups tofu, cubed
Sunshine Coast Olive Oil Co. Butter Flavoured Olive Oil.

 

 

Dressing

1/3 cup (80 ml) nutritional yeast flakes

1/3 cup (80 ml) water

1/3 cup (80 ml) tamari sauce

½ cup (125 ml) Sunshine Coast Olive Oil Co. Thai Lemongrass-Mint White Balsamic

2 cloves crushed garlic

2 tbsp (30 ml) tahini paste

1 cup (250 ml) Sunshine Coast Olive Oil Co. Persian Lime Olive Oil

 

Method:

 

Prepare your rice and set aside.

 

In a skillet, sauté tofu cubes in a little Sunshine Coast Olive Oil Co. Butter Flavoured Olive Oil.

 

To prepare dressing, combine nutritional yeast flakes, water, tamari, Sunshine Coast Olive Oil Co. Thai Lemongrass-Mint White Balsamic Vinegar, tahini and crushed garlic in blender or use a hand blender. Add oil in a steady stream.  You will have leftover dressing to use again.

 

To assemble, place the cooked rice into 8 bowls and top with beets, carrots, spinach leaves, almonds and sautéed tofu cubes.  Drizzle bowls with dressing.

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