The Beach Bowl

Erica Jones MHS Mains, Recipes Leave a Comment

by Erica Jones MHS

The Beach Bowl

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
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The Beach Bowl

Servings 4
Chef Erica Jones

INGREDIENTS

  • 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

STEPS

  1. Preheat the oven to 450 F.
  2. Meanwhile, prepare the rice according to package instructions. I've used the Instant Pot to make rice and it comes out great!
  3. 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.
  4. Roast at 450 F for 30 minutes until lightly browned.
  5. 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!

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