It’s not every day your favourite restaurant comes out with a diary detailing step by step, ingredient by ingredient, how to make their coveted recipes.
If you have been around the block in Toronto you better have been to one of Fresh’s 4 locations; the holy place for vegetarians to nom on everything from super food salads with sprouts and micro greens to crispy-fried onion rings with curry mayo.
Fresh was juicing knobs of turmeric and milking almonds before it was insta-worthy, and as far as I’m concerned they invented the mile high buddha bowls we enjoy so often now.
I picked up a copy of the latest book by Fresh’s owners Ruth Tal and Jennifer Houston over a plate of ‘green poutine’ with Peter last week and have wasted no time trying several of their craveable recipes. ‘The Beach’ buddha bowl which I made for you is a cult favourite and inspired me with its summer-fresh flavours and simplest of sauces.
- 6 slices sweet potato
- 6 slices red bell pepper
- 6 slices zucchini
- 6 slices avocado
- 3 cups dino kale, chopped
- 4 cups brown basmati rice
- 1/2 cup sunflower seeds
- 1.5 T olive oil
- 1 t tamari
- 3 T tamari
- 4 T extra virgin olive oil
- 3 T fresh lemon juice
- 3 T water
- 1 clove garlic
- optional spices: oregano, basil, marojam, dill, thyme, rosemary, sage (pinch of each)
- Brush sweet potato, red pepper, zucchini with olive oil and sprinkle with salt. Broil for 10-15 minutes, flipping midway through. (watch your oven carefully because temperatures vary) Sweet potatoes may take a couple extra minutes
- Cook the kale: In a medium saucepan heat 1/2 tablespoon olive oil on medium. Add kale and 1 teaspoon tamari and cook for a minute or two, until kale is softened. Set aside
- Divide cooked rice between 2 large bowls and drizzle with 1/2 of the beach sauce.
- Arrange broiled vegetables, kale, sunflower seeds and avocado on top
- Finish with another splash of the beach sauce and serve.
- I made a few changes to this recipe based on taste and what I had on hand.
- Subsitutions: instead of sunflower sprouts that were suggested, I used wilted kale.
- The sunflower seeds were my own addition.
- The dressing I swapped out the dried herbs for some fresh garlic and lemon juice.