Water for Elephants Ensemble Member Caroline Kane Shares Her Roasted Veggie Bowl Recipe

As a vegetarian, Kane is still learning what to eat to cope with the physical demands of an eight-show week. These grain bowls are in her regular rotation. She often preps a large batch of the components at the beginning of the week. With the rice, tofu, and dressing as a constant, Kane will sub in whatever vegetables are in her fridge: Her other favorites are roasted eggplant, onions, acorn squash, and homemade kale chips. “I call it a trough meal,” she says. “Don’t go out and buy more stuff if you have vegetables in the fridge that are about to go bad.” While Water for Elephants’ physical therapist is encouraging Kane to up her protein intake, she’s also found herself eating more carbohydrates than usual. “Sometimes after a show all I want is a big bowl of fruit, and other times it’s pizza,” she says. “I try to listen to my body without judgment, and just honor those cravings.”

Kitchen Playlist

Kane loves cooking, both for herself and her partner and for big groups of friends. “If I turn on a good podcast or a record, I can just spend hours in the kitchen,” she says. Recently,­ she’s been loving listening to Remi Wolf’s album Juno. “If I’m in my feels, it plucks me right out of whatever bad mood I’m in,” she says.

Ingredients

• 8 cups cooked brown rice
• 2 cups extra-firm tofu
• 1 1/2 tbsps tamari or soy sauce
• paprika, to taste
• garlic powder, to taste
• 3 tbsps vegetable oil, divided in half
• 2 cups Brussels sprouts
• salt, to taste
• pepper, to taste
• 2 cups slivered almonds
• 2 cups peeled and grated carrots
• 2 cups roasted, peeled, and grated beets (“I buy the beets pre-roasted and peeled from the grocery store,” says Kane. “If you’re going to roast and peel them yourself, do it ahead of time, because it takes a while.”)
• 2 cups baby spinach leaves, packed

Glory Bowl Dressing

• 1/2 cup nutritional yeast
• 1/3 cup tamari or soy sauce
• 1/3 cup apple cider vinegar
• 1/3 cup water
• 2 tbsps tahini
• 2 cloves garlic, crushed
• 1 1/2 cups vegetable oil

Instructions

1. Preheat your oven or air fryer to 425°F.
2. Pat the tofu dry, and cut it into 1-inch-long rectangles, about the width of your pinky finger. Place the tofu in a large bowl and toss with soy sauce, paprika, and garlic powder.
3. Drizzle 1 1/2 tbsps of vegetable oil into a medium skillet and pan-fry the tofu over medium-high heat until golden brown and lightly crispy on all sides (roughly 12–15 minutes). Every few minutes, use a spatula or tongs to rotate the tofu. (“Take your time,” urges Kane.)
4. While the tofu is frying, trim off the stems of the Brussels sprouts and cut them into quarters, then, in a large bowl, drizzle them with the remaining vegetable oil, as well as salt, pepper, and garlic powder. Toss well, then place them on a baking sheet lined with parchment paper. If using an air fryer, cook for 12–15 minutes. If using a conventional oven, roast for 25 minutes, turning partway through.
5. Combine all the dressing ingredients in a blender and blend until smooth. (“I really could drink this dressing,” jokes Kane.)
6. Once the tofu and Brussels sprouts are crispy, toast the slivered almonds, using the same pan in which you cooked the tofu, over medium heat, tossing them frequently until fragrant.
7. Assemble the bowls: Start with brown rice as a base, then top with tofu, Brussels sprouts, carrots, beets, baby spinach, and toasted almonds, finishing with a drizzle of dressing. Glory bowls can be served at any temperature. (“Share with friends for peak enjoyment,” says Kane.)