The Whole Bowl - Tali Sauce Recipe {naturally Gluten Free}

Mar 16, 2021 · 110 Comments

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The perfect vegetarian meal is the whole bowl tali sauce recipe which also happens to be naturally gluten free. This bowl of deliciousness is also great for healthy meal planningandmake ahead meal prep.

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Just like with the best pumpkin loaf – thewhole bowl with tali sauce was needing a little revamping in the picture department. Years ago when I got my first “real” camera for the blog, this was one of the first recipes I re-shot – so this is technically a re-re shoot. Here is the picture from 2014, and I still love it, but it doesn’t show all the components that go in the dish, which I’ll share with you.

I don’t mind re-doing and re-photographing this recipe though, because the whole bowl is SO GOOD. I could make it over and over again!

You know how there are certain dishes that just change your life? Well folks, this is one of them! I first came across The Whole Bowl when my husband and I visited Portland a few years ago. We had The Whole Bowl at a food truck square and fell in love with it. The second we got back I set out to recreating the dish so we could enjoy it at home.

Since trying it for the first time, I have gone back to Portland and had the whole bowl again and again just to make sure my recipe was right, and I have to tell you, it tastes just like the dish from the food truck!

Over the years, I’ve gotten some of the sweetest comments:

The bowl is said to be ‘like eating a hug’ and I can definitely see why; it’s warming, delicious, and has such a great flavor combination that is tied together by the Tali Sauce.

This is my take on the Tali sauce that I’ve refined and that has turned out better than expected and yummy every time (even the time I accidentally spilledthe cayenne in and it was super spicy and I couldn’t feel my mouth…yeah even then it was good!)

Ingredients

For the Tali Sauce:

¼ cup extra virgin olive oil
¼ cup water
¼ cup nutritional yeast found in bins at health food stores
1 lemon juiced
3 garlic cloves
1/3 cup chickpeas I used canned Garbanzo beans, drained
½ tsp mustard powder
¼ tsp cumin
1/4 tsp curry powder
1/4 tsp turmeric powder
1/4 tsp salt
1/4 tsp garlic salt
1/4 tsp onion salt
1/8 tsp cayenne pepper

Bowl Ingredients:

4 cups cooked brown rice use 1 cup per bowl
1 can black beans 15 oz. (use 1/4 can per bowl)
1/2 cup salsa or pico de gallo use about 2 tablespoons per bowl
Tali Sauce 1/4 cup per bowl
1/2-1 cup sharp cheddar shredded (use 2 Tbs per bowl)
1/4 cup black olives roughly chopped (1 Tbs per bowl)
1/4 cup sour cream 1 Tbs per bowl
1 avocado sliced (1/4 avocado per bowl)
1/4 cup cilantro fresh, chopped (1 generous pinch per bowl)

Instructions

For the sauce:

Measure out all ingredients and put in a food processor or blender and blend until silky smooth. If you want yours to be more liquidy, add additional tablespoon by tablespoon of water until desired consistency is reached. The sauce makes enough for 4 bowls, so store in the fridge in an airtight container for up to a week if not using all immediately (I've also frozen it and let it thaw before serving, it is also good microwaved and served warm.)

Bowl Assembly:

In the bottom of a bowl place brown rice and beans, then salsa, then ½ the amount of Tali Sauce, then the the cheddar cheese, olives, and on the sides the sour cream and remaining Tali Sauce, and top of with cilantro...yum!

Notes

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition

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Update: I went back to Portland and had the Whole Bowl again just to compare my version and the ‘real’ thing, and I have to tell you – it was spot on, definitely try this recipe, it’s suuuuper good:

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The Whole Bowl - Tali Sauce Recipe {naturally Gluten Free} - Sweetphi (2024)