Kale Glory Bowl

My mother was always making these amazing recipes from the Whitewater Cooks collection. A few years ago for Christmas she bought me my first cookbook from them, and I have been in love ever since!

If you have not heard of Whitewater cooks, the recipes were developed here in the BC Kooteney’s by Fresh Tracks Cafe Owner, Shelley Adams.

The renowned Fresh Tracks Cafe is located on Whitewater Ski Resort in Nelson, BC. My recipe below is a modified version with permission from her first cook book, on the recipe also titled “Glory Bowl.”

Kale Glory Bowl

When I ask clients if they have tried tofu, I often get the response of “ew,” or “I tried that and it was horrible.” My answer always is that it likely was not cooked right the first time.

Tofu by itself is relatively bland in flavor, but it absorbs basically any ingredient you add so it can be extremely tasty if cooked right.

#Power up with this #GlutenFree and #Nutrient packed #Kale Glory BowlClick To Tweet

Tofu comes from soy beans, and has the same health benefits of soy of decreasing our risk for certain cancers and heart disease. Tofu is a good source of protein and contains all eight essential amino acids. It is also rich in iron, calcium, and various minerals such as selenium, manganese, and phosphorus.

The dressing is nutrient rich and contains nutritional yeast which is rich in vitamin B12. Vitamin B12 is a nutrient of concern in vegans and vegetarians as it only naturally occurs in animal proteins. Vitamin B12 plays a role in red blood cell production and nerve cell maintenance.

Kale Glory Bowl

This recipe is fairly easy to make. It takes a lot of fresh ingredients, but does not take long to prepare.

Preheat the oven to broil. Cook the brown rice according to package directions. Meanwhile, cut up the kale into bite sized pieces and shred the beets and carrots.

Broil the tofu for about until done, which should take about 14 minutes or until golden.

For the dressing, combine all ingredients in blender and pulse until smooth.

Kale Glory Bowl

Divide the brown rice evenly among plates. Then equally divide the beets, carrots, and kale among plates. Top with walnuts and dressing, and enjoy!

Kale Glory Bowl
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Average: 4/5
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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 3 bowls

Kale Glory Bowl


    For the bowl:
  • 1 cup brown rice, uncooked
  • 1 cup beets, grated
  • 1 cup carrot, grated
  • 1.5 cup kale, chopped
  • 2 tbsp walnuts, chopped
  • 350g package extra firm tofu, cubed
  • For the dressing:
  • 1/4 cup nutritional yeast
  • 2 tbsp water
  • 2 tbsp soy sauce, low sodium and gluten free
  • 2 tbsp apple cider vinegar
  • 1 garlic clove, crushed
  • 1 tbsp tahini paste
  • 1 tbsp olive oil


  1. Preheat broiler.
  2. Cook rice according to package directions.
  3. Once oven is preheated, place tin-foil on a jelly-roll pan. Spray tin foil with cooking spray and add tofu. Broil for about 14 minutes, or until golden.
  4. In a blender combine nutritional yeast flakes, water, soy sauce, apple cider vinegar, garlic, tahini paste and olive oil until smooth.
  5. To prepare the bowls, divide the brown rice into 3 separate bowls. Divide evenly the beets, carrots, kale, and tofu between the three bowls. Top with walnuts, and drizzle evenly with the dressing.


414 calories, 21.5g protein, 17g fat, 45g carbohydrates, 5g fiber.

**This Glory Bowl recipe is adapted with permission from the original recipe published in Whitewater Cooks- Pure, Simple, and Real Creations cook book**







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