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 planning and make ahead meal prep.
Just like with the best pumpkin loaf – the whole 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 reshot – 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 redoing and rephotographing this recipe though, because the whole bowl is SO GOOD, I could make it and make it and make it some more.
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 (the wonderful hand model in our household) 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 spilled the cayenne in and it was super spicy and I couldn’t feel my mouth…yeah even then it was good!)
It’s garlicy, it’s lemony, it has a unique combination of spices, and contains a secret ingredient – which is using nutritional yeast (you can find it at health food stores in the bulk spices aisle or in the baking aisle, or buy it on amazon here <- affiliate link, if you purchase it here I get a few pennies, yay!
Besides making the sauce (which only takes a few minutes) the other ingredients one just spoons on, it’s such an easy vegetarian dinner to make
TRY this amazingly delicious and unique dish, it’ll become a favorite!
This vegetarian meal is also great for making ahead/meal prepping. You put the rice and beans with tali sauce in one container (which can be microwaved) and then the toppings in another container. Reheating takes one minute. So easy, so delicious!
Other recipes you might enjoy:
- 5 Ingredient Vegan Vegetarian Meatballs
- One Pan Vegetarian Dumpling Stir Fry
- Power Greens and Potato Breakfast Casserole
Serving Size: 1
Amount Per Serving: Calories: 665 Total Fat: 33g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 23mg Sodium: 1179mg Carbohydrates: 80g Net Carbohydrates: 0g Fiber: 15g Sugar: 10g Sugar Alcohols: 0g Protein: 19g
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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:
Note: This recipe has been made by a reader and is featured on my Reader Recreation page. If you ever make a SweetPhi blog recipe or tutorial that you’d like to share, just include the hashtag #Sweetphiblog on social media or send me an email to firstname.lastname@example.org, I love seeing your recreations!