When Samad first told me about this “Glory Bowl”, I thought he was talking about a football game snack. Nope. Turns out, it’s this magical Canadian salad dressing that makes everything taste like a hug in a bowl.

Why We’re Obsessed with Glory Bowl Dressing

Lina: Okay, Samad, tell them the truth. How many times have you made this dressing last month?

Samad: Guilty. Five times. And I’m not even counting the times I just dipped bread straight into the jar.

Lina: Same! It’s the kind of dressing that makes steamed veggies exciting and quinoa not taste like cardboard. Perfect for Canadian families who want something cozy but fresh.

This recipe actually comes from the legendary Whitewater Cooks cookbook series from British Columbia. But we’ve tweaked it a bit to make it smoother, creamier, and fridge-friendly.

What’s So Special About This Dressing?

Samad: It’s creamy without mayo, nutty without being too heavy, and packed with tang thanks to apple cider vinegar and tamari.

Lina: Plus, it’s vegan, gluten-free, and you can drizzle it over literally anything roasted veg, rice bowls, even as a dip for fries. It’s a total meal game-changer.

Ingredients You’ll Need

Flatlay of ingredients like nutritional yeast, tamari, garlic, and peanut butter for glory bowl dressing.

Here’s what you’ll need to make this dreamy Glory Bowl Dressing:

Nutritional yeast flakes (the secret savoury kick)
Tamari or soy sauce
Apple cider vinegar
Garlic clove
Smooth peanut butter or almond butter
Canola oil (or any neutral oil)
Water

Samad: If you can’t find tamari, soy sauce works too. And we’ve tried it with tahini instead of peanut butter still amazing.

How to Make Glory Bowl Dressing

1) Blend It Up

Lina: This is literally a “dump and blend” situation. No fancy steps.

Just toss everything into a blender or food processor:

1/3 cup nutritional yeast flakes
2 tbsp tamari
2 tbsp apple cider vinegar
1 garlic clove
1/2 cup peanut butter or almond butter
1/4 cup water
1/4 cup canola oil

Blend until smooth and creamy.

2) Adjust Consistency

Samad: If it’s too thick, splash in a bit more water until it’s pourable but still creamy. Some folks like it thicker, almost like a spread.

Samad & Lina’s Kitchen Tips

Lina: Wanna make it even better? Here are a few hacks:

Double the batch and store it in a mason jar. It lasts a solid week in the fridge.
Use roasted garlic instead of raw for a mellower, sweeter flavour.
If you’re packing lunch for the kids, drizzle this over rice and steamed broccoli. It’s a sneaky way to get them to eat greens.

Samad: And don’t forget it’s amazing on a classic Canadian buddha bowl with roasted sweet potatoes, brown rice, kale, and toasted seeds.

Why Canadian Families Love It

It’s the kind of dressing that works for busy weeknights, lazy Sunday lunches, or even Canada Day picnics. You make one jar, and suddenly you’ve got flavour for days.

How to Build the Ultimate Glory Bowl

Lina: Okay, dressing’s ready. Now what are we pouring it over?

Samad: Honestly? Everything. But the classic Whitewater-style bowl looks like this:

Steamed brown rice or quinoa
Shredded beets and carrots
Sliced avocado
Spinach or kale
Toasted almonds or pumpkin seeds
Tofu or grilled chicken if you want extra protein

Lina: Pile it all up, drizzle that gorgeous, nutty dressing, and BOOM you’ve got yourself a nourishing, satisfying Canadian comfort bowl.

Fun Serving Ideas

Cosy kitchen table set with colourful glory bowls and serving spoons.

Samad: You don’t have to do the full glory bowl. Here are a few other ways we use this dressing:

Drizzle over roasted veggies like sweet potato, cauliflower, or Brussels sprouts.
Toss it with soba noodles and steamed bok choy for a quick weeknight dinner.
Use as a dip for raw veggies or rice paper rolls.
Mix it into grain salads for your meal prep.

Lina: I even used it as a spread on a veggie wrap last week. Zero regrets.

How to Store It

Samad: Pop the dressing into a mason jar or any airtight container and store it in the fridge.

Lina: It keeps well for up to 7 days. Just give it a good stir or shake because the oil might separate a bit.

Samad & Lina’s Pro Tips

Lina: Wanna make it even more kid-friendly? Swap peanut butter for sunflower seed butter to make it school-safe.

Samad: And if you want to level up, toss a tiny pinch of smoked paprika or cayenne into the blender. Adds a whisper of heat.

Lina: Oh, and if you’re packing lunches for work, keep a little jar of this dressing at the office fridge. Your sad desk salads will thank you.

For More Idea visit Quick & Cozy

Final Thoughts from the Kitchen

Samad: Honestly, once you make this dressing, you’ll wonder how you lived without it.

Lina: It’s like a secret weapon for Canadian families who want cozy, healthy, flavour-packed meals without fuss.

Samad: We hope you love it as much as we do! And hey, if you put it on fries or pizza… we’re not judging.