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

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

Mar 16, 2021 · 110 Comments

Jump to Recipe Print Recipe

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.

this image

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

Some of the above links are affiliate links, if you purchase products through those links at no additional cost to you, I might earn a few pennies to keep this blog going 🙂 Thank you for supporting the SweetPhi blog.

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:

5 Ingredient Tzatziki Sauce Recipe
This 5 ingredient Tzatziki sauce recipe is one of my all-time favorite recipes ever. Tzatziki…
Lamb meatballs with yogurt sauce recipe
These lamb meatballs with yogurt sauce served over egg noodles are my preferred version of…
Remoulade Sauce Recipe
Do you ever find a condiment that you just can't get enough of? Well, this…
Homemade BBQ Sauce Recipe
If there is one thing I know about BBQ, it's that sometimes shortcuts aren't the…

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

FAQs

Is the whole bowl healthy? ›

All bowls are nut, gluten, wheat, hydrogenated oil and guilt free and come with brown rice, black and red beans, avocado, cilantro, black olives, Tillamook cheddar, sour cream, salsa and Tali Sauce. Vegan? Simply ask your Bowlista to “veganize” it!

Read On ›

What is a gluten-free sauce thickener? ›

Arrowroot starch works in these sorts of dishes, too. Some sauces are thickened by starting with a “roux” (a butter + flour mixture), traditionally made with wheat flour. White rice or sweet rice flour is a perfectly good substitute.

Get More Info Here ›

Who is the owner of the whole bowl? ›

The Whole Bowl was one of the very first food carts to establish roots in Portland. When owner Tali Ovadia was about to open her fifth flagship location, she was looking for a more flexible, inspiring, and unified brand identity.

Which type of bowl is best? ›

The most common type of bowl seen in the people's kitchen is glass bowls. They are easy to use and are great for all purposes. Further, glass bowls can be used in both dishwashers and microwaves without any worry. They come in various designs that are eye-catching and would look beautiful on the dining table.