I purchased the reFresh cookbook back in 2007 and was quickly introduced to the amazingness that is Fresh Restaurant in downtown Toronto. I’ve prepared almost every single one of their recipes over the years and have long since dreamed of sitting in their Spadina location sipping on elixirs and filling my belly with yummy vegan eats.
After years of waiting, I actually got to go to the restaurant last weekend and let me tell you, I was more than excited for the occasion.
To set the mood… think of the Hollywood heartthrob that you just can’t get enough of. Now, imagine meeting them. This is how pumped I was. I was starstruck walking in to the restaurant with Angela, sitting down in a seat I’d only ever seen pictures of, and ordering from the menu I’d been introduced to in my very own kitchen.
Ha, dreams are awesome.
Lighting at 8pm in a busy restaurant on the other hand is not so awesome. It was so hard to grab some good shots, but Angela did a fabulous job at it, didn’t she?
It should come as no surprise that Fresh has a dish for all us grain-free supporting, sweet potato loving, vegetable adoring visitors. One quick read of the menu and I knew what I wanted… the Macro Greens Bowl. I ordered the bowl with Green Dressing, extra sweet potato and a side of chickpeas while Angela had her fix of greens satisfied with her order of an Eat Your Greens Bowl with protein boost mix and tempeh.
We left full and inspired. So much so that we decided to recreate our Fresh Greens Bowls together the very next day.
Angela made a beautiful adaptation of the Eat Your Greens Bowl (you can check out the recipe here) and I went for a slight twist on my Macro Greens Bowl, pumping it up with zucchini noodles, a delicious protein boost mixture, and extra green dressing.
It’s simple, delicious and filled with veggie power!
to print, email or text this recipe click here.
- 1 medium sweet potato, sliced into rounds about ¼-inch thick
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon ground cumin
- Pinch sea salt
- 2 zucchini, cut into noodle shape with a spiralizer
- 4 cups chopped bok choy
- 2 cups broccoli florets
- 2 handfuls bean sprouts
- 1 batch of Green Power Dressing
- 1 batch Protein Boost Nut and Seed Mix
- Preheat oven to 400F and line a baking sheet with parchment paper or a silicon baking mat.
- Brush sweet potato rounds in oil and sprinkle with cumin. Place on prepared baking sheet and cook in the prepared oven for 25 minutes, flipping halfway through.
- Meanwhile, place zucchini noodles on a large plate. Set aside.
- Place bok choy and broccoli in the bowl of your steamer and steam for 2 minutes. Remove and spread over top zucchini noodles.
- Garnish with bean sprouts, cooked yam rounds and protein nut mix,
- Serve with Green Power Dressing.
View nutrition info
I don’t remember ever cutting my sweet potatoes into rounds like this but it’s such a yummy way to eat them and will definitely not be the last time I do!
Angela had a super-duper spiralizer that made shaping zucchini noodles an absolute breeze.
Maybe I’ll ask for one of these for Christmas…
Hey, it’s November now. Saying the “C” word is totally allowed.
We raided the cupboards to make our nut and seed mixture. There’s a little bit of everything in there.
And the dressing, oh the dressing is just fabulous. It could also be considered a dip, too.I bet you could just make the sweet potato rounds and dunk them IN the dressing.
To avoid bombarding you with 3 recipes in one post…
You can check out the recipe for the Green Power Dressing we made for our bowls by clicking here.
And for the Protein Boost Nut and Seed Mix, click here.