Wednesday, June 6, 2012

Fresh Bowl

fresh vegetable quinoa bowl with avocado recipe

Over the May long weekend (here in Canada, it's Victoria Day and it's a week earlier than Memorial Day), I went to a fantastic brunch with one of my dear friends in Toronto.  Not only is she is super talented (check out her company MW Designs), but she is also one of the fittest women I know.  She took us to a great vegetarian restaurant called Fresh, and I became immediately obsessed with recreating the meal that I had.  It was called the "Beach" and it was so light, but also so filling and definitely so fresh!  The recipe below is pretty darn close and so delicious.  And it is definitely a super bikini friendly meal too!  Do it, you'll thank me!

For my version, I skipped the sun-dried tomatoes, but that was because I was attempting to do a 5 under $50 week.  Well, the fresh bowl was really the only meal of the five that was worth sharing.  While the other meals were decent, they all had a slight issue that made me think twice about sharing them on the blog (like the quinoa/black bean burgers that didn't stick together, but tasted delish - make this black bean burger instead).  Don't fret, I'll be back with another 5 under $50 soon!

Fresh Bowl

Inspired by Fresh
Serves 2

1/2 cup quinoa*
1 sweet potato
2/3 red bell pepper
1 zucchini
1/2 tablespoon olive oil
1 ounce soft goat cheese, crumbled
1/2 avocado
1/2 lemon sliced into wedges
2 teaspoon soy sauce

Cook your quinoa according to the directions (typically, 1/2 cup of quinoa requires 1 cup of water - bring to a boil, then turn down the heat, cover, and cook for 15 minutes).

Preheat the oven to 400°F.  Slice the sweet potato, red pepper and zucchini into thick slices and sprinkle the vegetables with olive oil, salt, and pepper.  Roast the vegetables for 20-25 minutes, flipping them over half way through.

Prep your bowl: fill with some quinoa, season the quinoa with soy sauce (1 teaspoon per bowl). Then pile on the veggies - roasted sweet potato, peppers and zucchini - and avocado. Sprinkle with goat cheese and squeeze lemon over everything.

*You can definitely make brown rice or soba noodles instead of quinoa!  I used quinoa in order to add more protein to this meal.

2 comments:

  1. Every time I stop by I always find a new recipe to obsess over! This salad is my kind of salad - all my favorite veggies + goat cheese and quinoa.. Mm..mm! That restaurant sounds fantastic too, I love going to vegetarian restaurants because I think its so fun to see what they can do with vegetables, its always so good :)

    ReplyDelete
  2. This looks so filling and delicious!

    ReplyDelete

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