This glow bowl is vibrant and will make you feel like you’re glowing from the inside out! It’s packed with whole grains, fresh seasonal produce, lean protein and healthy fats. Enjoy it in the peak of summer and don’t forget the luscious basil sauce finish.
We’re big grain bowl fans in my house – OK well mostly me, ha! It’s the one meal I never tire of. So many options, so fresh, so nourishing! The ingredient possibilities are endless and I have a favorite in my rotation for every season.
This summer version is appropriately named the “glow bowl” because it is seriously feel good food at it’s best. This is the type of meal that leaves you feeling like you’re taking care of yourself, you know? A post-vacation meal when you need some color on your plate (ahem, bowl), or the best way to use those farmer’s market goods.
This specific bowl is my favorite lately, but sub in whatever you’re loving right now and make it your own. Just be sure to finish it off with a hefty drizzle of the bright and herbaceous basil sauce. In my opinion it really makes it special.
Glow Bowl Ingredients
- brown rice
- extra-firm tofu (or other protein of choice!)
- blueberries (I also added some nectarines in these photos)
- avocado chunks
- fresh corn
- tomatoes
- cucumbers
- red onions
- goat cheese
- marcona almonds (unexpected favorite!)
- for the basil sauce: basil, mayonnaise, lemon juice, garlic
This dish is already naturally gluten-free. Leave off the goat cheese to make it dairy free and sub tahini for the mayo to make it completely plant-based.
Assembly of this bowl is about as easy as it comes so I won’t go into too much unnecessary detail here, but here are the basics:
- Cook the rice
- Brown the tofu in a skillet and season simply with salt
- Prep the cutest little tomato, cucumber, red onion and corn salad
- Blitz up a fresh basil sauce
- Layer it all together!
FAQs and Substitutions
I think roasted salmon would be beautiful here. Rotisserie chicken is an even faster option.
100% yes! I recommend storing everything separately, if possible, then assembling as needed. If you want to pack a bowl for lunch, layer everything in a food storage container and bring the sauce and almonds in separate containers. Add them just before serving.
The amount of dressing might not be enough for a regular blender or food processor to “grab” so I find a stick (immersion) blender to work best here. It also makes cleanup simple. If you make the sauce in the regular blender, double up on the ingredients and it should work!
3 More Amazing Bowl Recipes:
PrintGlow Bowls
This glow bowl is vibrant and will make you feel like you’re glowing from the inside out! It’s packed with whole grains, fresh seasonal produce, lean protein and healthy fats. Enjoy it in the peak of summer and don’t forget the luscious basil sauce finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Mains, Entreés
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup short-grain brown rice
- 16 ounces extra-firm tofu
- 2 tablespoons olive oil
- 1 ear fresh corn, cut from the cob
- 1 cup cherry tomatoes, halved on a bias
- 1/2 English cucumber, peeled and small diced
- 2 tablespoons minced red onion
- 1 cup fresh blueberries
- 1/2 avocado, cubed
- 2 ounces goat cheese, crumbled
- 1/4 cup marcona almonds
Basil Sauce:
- 1/2 cup fresh basil
- 1/2 cup mayonnaise
- 1 lemon, zested and juiced
- 1 clove garlic
- salt, to taste
Instructions
- Cook the brown rice per package instructions.
- Meanwhile, press the water out of the tofu with clean towels and slice into 1″ cubes. When the rice is about 15 minutes out, heat olive oil in a large nonstick skillet over medium-high. Drop in the tofu cubes and cook, undisturbed for 3-5 minutes or until browned and crisp. Toss and cook on all sides. Remove to a plate.
- To a medium bowl, add corn, tomatoes, cucumbers and red onions, plus a small drizzle of olive oil and a good pinch of salt. Toss to coat. Set aside.
- Make the basil sauce: add basil, mayonnaise, lemon zest and juice, garlic and a pinch of salt to a large wide-mouth jar, then use a stick blender to make it into a smooth and creamy sauce (if you don’t have stick blender, you can use a regular blender but you may need to double the ingredients). Season with additional salt to taste.
- Assemble the bowls: layer rice, tofu, corn/tomato salad, blueberries, avocado, goat cheese, almonds, and a generous drizzle of the basil sauce.
Notes
- The equipment section above provides affiliate links to things I use often in my kitchen and love.
- For best results, store any leftover ingredients in separate dishes and assemble just before serving. If you want to pack it up ahead of time, add the almonds and dressing just before serving.
- Nutrition facts do not include the sauce. Each 1.5 tablespoon serving contains 127 calories, <1 gram protein, 13 grams fat, <1 gram carbohydrate.
Nutrition
- Serving Size: 1 bowl
- Calories: 540 calories
- Fat: 29 grams
- Carbohydrates: 53 grams
- Fiber: 7 grams
- Protein: 23 grams
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Sarah says
My husband is very against mayo. What would you recommend as an alternative in the dressing?
Looks like a beautiful salad
Thank you!
Sarah says
My husband is very against mayo. What would you recommend as an alternative in the dressing?
Thank you!
Stefanie J Unertl says
JUST what I needed for lunch-packing with easy prep! I love this combo of ingredients.
Leanne says
Excellent!!! I hope you loved it!