Do you guys have a restaurant bucket list? I do! There are so many restaurants I want to visit, such as:
Chives – Chef Craig Flinn’s restaurant in Halifax
Moosewood Restaurant in Ithaca, NY
The French Laundry – Thomas Keller’s restaurant in California
Chez Panisse – Alice Waters’ restaurant in California
Fresh restaurants in Toronto, ON
Fresh is a small chain of vegetarian restaurants in Toronto that I’ve been dying to visit, but I haven’t been able to go yet!
So on Friday night Andrea and I decided to make a Fresh-inspired meal and try to recreate Fresh’s Beach Bowl off their menu. I’ve never tried the real dish, but ours was definitely restaurant worthy.
Fresh Restaurant’s Beach Bowl
Serves 2 | Inspired by their menu
2 cups of cooked brown rice
1 small sweet potato
1 red pepper
1/2 small avocado
1/2 cup of alfalfa sprouts
1 block of tofu
1/4 cup chopped fresh parsley
Juice of 1 lemon, divided
2 tbsp Bragg’s soy seasoning, divided
Tofu: Combine the juice of half a lemon with 1 tbsp Bragg’s soy seasoning (or tamari). Cut the tofu into triangles and marinate in the mixture for 10 minutes on each side. Grill for about 10-15 minutes.
Sweet potatoes: Cut the sweet potato into small cubes, spray with cooking spray, and roast at 375°F for about 20 minutes, making sure to stir them halfway through.
Zucchini and red pepper: Cut into strips, brush with olive oil, and grill for 10-15 minutes, or until done.
Dressing: Combine the juice of half a lemon with 1 tbsp Bragg’s soy seasoning.
To assemble, scoop a serving of rice into the bowl. Add the roasted sweet potato cubes, then top with alfalfa sprouts, the grilled red pepper and zucchini, sliced avocado, and the grilled tofu. Sprinkle with fresh parsley and half of the dressing mixture.
What’s on your restaurant bucket list?
Do you ever use restaurant menus as inspiration for your meals?