When Isaac and I lived in Toronto we LOVED going to this awesome vegan restaurant called Fresh. It was just that – fresh food, smoothies and juices to delight your taste buds every time.
It has kind of a granola/hippy feel but in a very modern way. I was always poring over their cookbooks anytime we were in the restaurant because so many of the dishes were the amazing!
I eventually bought copies of my own (I bought all of them except one-they’re that good). But the issue was that they didn’t include the recipe for my absolute favorite dish! – The Beach Bowl!
I guess they didn’t need to give a recipe, because it’s so straightforward that anyone can make this. I think of blond, hippy surfer girls chowing down on this in some little beach hut between catching waves. I don’t know what it is…the dish just has a “sunny” feel to me.
And while it’s been a long time since we’ve played in Toronto, every time I eat a Beach Bowl I’m reminded of the incredible time and memories that we’ve had there.
Isn’t it amazing how food can be so anchored to a memory? Well, maybe it’s just me. But either way, enjoy this one. I know you’ll like it!
The Beach Bowl
- Brown rice or Jasmine Rice to serve 4
- 1 small to medium sweet potato sliced into thick rounds
- 1 large red bell pepper seeded and quartered
- 1 large yellow squash sliced into thick rounds
- 1 large zucchini sliced into thick rounds
- Sesame Oil or Grapeseed Oil due to high heat
- Sea salt and pepper
- 1/2 cup sun-dried tomatoes thinly sliced
- 1 avocado sliced
- 1 lemon quartered
- Preheat the oven to 450 F.
- Meanwhile, prepare the rice according to package instructions. I've used the Instant Pot to make rice and it comes out great!
- Place the sweet potatoes, bell peppers, yellow squash and zucchini into a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Roast at 450 F for 30 minutes until lightly browned.
- To serve, mound a spoonful for rice into a bowl. Top with an assortment of the roasted vegetables and a spoonful of sun-dried tomatoes. Add a quarter of the chopped avocado and sprinkle with lemon juice. Enjoy!