Recipe: The Ultimate Glory Bowl (Vegan, Gluten Free)

There might be millions of different takes on the ‘glory bowl’ – but I’ve got to humbly say that this one is my fave!

The ingredients in this bowl are the absolute best combo in my opinion! And the dressing is like none other! A perfect mix of sweet, salty, and unami flavours – that come together to make the most creamy and delicious sauce – and the perfect addition to this simple yet delicious meal!

This ‘Ultimate Glory Bowl’ is perfect at any time of year – and has all the freshest flavours yet still tastes incredibly hearty and grounding! It’s one of those meals that you feel incredible after eating!

Feel free to change up the ingredients to whatever you have in the house for the dish! For example, you can swap carrots for yams, use rice instead of quinoa, parsley instead of cilantro – and add any other veg you want to! The sky is the limit and from my experience, it’s pretty hard to not make it taste good 🙂


For the Bowl:
– 1 cup uncooked quinoa
– 1 large Japanese sweet potato, chopped into bite sized cubes
– 1 large yam, chopped into bite sized cubes
– 1 small to medium head of cauliflower, chopped into bite sized florets
– 1 bunch of fresh cilantro
– 1 cup cooked chickpeas or 1 BPA free can of chickpeas
– 1 cup purple cabbage, finely chopped
– Garnish: sesame seeds or hemp hearts

For the Glory Dressing:
– 3 Tbsp tahini 
– 1 Tbsp tamari 
– 2 Tbsp nutritional yeast 
– 1 Tbsp maple syrup
– 1 Tbsp olive oil 
– 1 clove garlic  
– 1/4 cup water 
– 1 Tbsp apple cider vinegar  
– Pinch of salt 


– Preheat oven to 375°F
– As the oven is pre-heating, chop your yams, sweet potato, and cauliflower into bite sized peices
– Place yams, potatoes, and cauliflower on to baking sheets and generously drizzle with olive oil. NOTE: 1 recommend you do 2 smaller ones so you can keep the cauliflower separate from the potatoes/ yams as the cauli will likely cook a bit quicker. If you don’t have the space for 2 trays – it’s no sweat, just be sure to try to chop them all at fairly equal increments, and be okay with your cauliflower being on the golden brown side of things
– Bake for approximately 30-40 minutes (until the yams are fork tender). Remove from oven and mix at the 15 minute mark.
– As the veggies are baking, cook your quinoa in a pan on the stovetop following package directions
– In the meantime, chop the cabbage as finely as possible and prep the cilantro (you can choose to de-stem or not!)
– Prep the chickpeas by straining and rinsing (if using canned) – for this dish, I keep them as is, however you can give them a quick pan roast with olive oil and 1/2 tsp cumin and sea salt if you like!
– Next, prep your dressing by placing all ingredients into a blender or vitamix – mix until you reach a smooth and creamy texture – taste test to ensure it is to your likely – adjust accordingly
– Once veggies are cooked to your liking – assemble the bowls by adding a scoop of quinoa, a few scoops of the baked yams/ potatoes/ cauli, a handful of chopped cabbage, some chickpeas, and a garnish of cilantro and sesame seeds. Generously drizzle with Glory sauce and enjoy!

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