This salad is from the Whitewater Cooks series. They have published three recipe books - all of which have amazing photos of fantastic looking dishes. I'm a bigger fan of their first cookbook which is where this recipe is from. I was first introduced to this dish when our friend Rich made it for us a few years ago at his fabulous rental house in Deep Cove. I was initially weirded out by the nutritional yeast flakes but I've since come around. Locally, nutritional yeast flakes can be found in the bulk food section at Nutter's. Elsewhere, look for them at your neighborhood health food store.
Ingredients: (SERVES 4)
The Bowl
4 cups brown rice
1 cup beets, grated
1 cup carrots, grated
1 cup almonds, toasted
2 cups torn spinach leaves
4 chicken breast, diced
The Dressing
1/3 cup nutritional yeast flakes
2 tbsp water
3 tbsp tamari sauce
3 tbsp apple cider vinegar
1 clove garlic, crushed
1/2 cup sunflower or olive oil
1 tbsp tahini paste
4 cups brown rice
1 cup beets, grated
1 cup carrots, grated
1 cup almonds, toasted
2 cups torn spinach leaves
4 chicken breast, diced
The Dressing
1/3 cup nutritional yeast flakes
2 tbsp water
3 tbsp tamari sauce
3 tbsp apple cider vinegar
1 clove garlic, crushed
1/2 cup sunflower or olive oil
1 tbsp tahini paste
Directions:
1. Prepare rice and set aside.
2. Sauté chicken in a cast iron frying pan in 1 tbsp coconut or olive oil.
3. To prepare dressing combine nutritional yeast flakes, water, tamari sauce, apple cider vinegar, tahini and crushed garlic in blender. Add oil in a steady stream.
4. To assemble the bowls, place cooked brown rice into 4 bowls, top with beets, carrots, spinach leaves, almonds, and sautéed chicken.
5. Drizzle bowls generously with the dressing. Extra dressing stores well in the fridge for up to a week.
1. Prepare rice and set aside.
2. Sauté chicken in a cast iron frying pan in 1 tbsp coconut or olive oil.
3. To prepare dressing combine nutritional yeast flakes, water, tamari sauce, apple cider vinegar, tahini and crushed garlic in blender. Add oil in a steady stream.
4. To assemble the bowls, place cooked brown rice into 4 bowls, top with beets, carrots, spinach leaves, almonds, and sautéed chicken.
5. Drizzle bowls generously with the dressing. Extra dressing stores well in the fridge for up to a week.
Cooking tip - I tried using melted coconut oil in this recipe last night instead of sunflower/olive oil. It worked well but only if I had used all of the dressing up at once. Otherwise, the coconut oil resolidifies and the dressing will then require time on the counter to become a liquid again.
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