The Whole Bowl with Tali Sauce

We fell in love with the concept of a rice bowl when we visited Portland, OR and went to The Whole Bowl. Since then, we've had great success making it at home. We've honed our process, and the latest improvement is to make a TON of the Tali sauce (a vegan, creamy, mustardy, curry sauce) and freeze it. In the picture above, I've made a quadruple recipe and used a 1-inch cookie scoop to freeze the whole batch. They have enough stiffness when you put them on a cookie tray with parchment or a Silpat to keep their shape. Once frozen, they go right into a freezer bag. When we want a whole bowl, it's easy to add one of these to our ingredients and enjoy it minutes later.

The Whole Bowl with Tali Sauce

For the bowl:

brown rice
black beans
cheddar cheese
avocado
salsa
fresh cilantro

For the sauce:

1/4 cup almonds
1/4 cup olive oil
1/2 cup garbanzo beans
3 garlic cloves
1/4 cup large flake nutritional yeast
1/4 cup water
1 T whole grain Dijon mustard
1/4 cup lemon juice
1 tsp curry powder
1 tsp onion powder
1 tsp turmeric
1 tsp chili powder
1 tsp cayenne

Directions

1. First, make the Tali sauce by blending the almonds, olive oil, garbanzo beans, garlic, nutritional yeast, water, mustard and lemon juice.
2. Once blended, add 1 tsp of each spice. Blend until combined.
3. Add a tablespoon (more or less to your liking) to the bowl ingredients, and serve hot.