Oh my gosh you guys, summer is totally happening right now. And you know what that means? Patios! Nights out! New 90s inspired crop tops! Aaaand so long rent cheque…
Seriously all these summer adventures add up and eating out can be the biggest culprit. So last night I did my best to recreate a dish from one of Toronto’s biggest vegetarian restaurant chains: Fresh.
Even if you don’t live in this city I’m sure you know of a place like Fresh. Its good but not amazing. Not expensive but not cheap either. Mainly it’s convenient and healthy enough to satisfy your midday kale craving.
The meal I decided to recreate was one of my regular orders: the Macro Greens bowl, which basically consists of a bunch of steamed greens, tomato and grilled sweet potato, topped in tofu and smothered in creamy dressing (and Cholula hotsauce if you’re like me). So yes it’s delicious but also stupid simple to make. Here was my take:
Macro Greens Bowl with Tahini Miso Dressing
For the bowl
- 2 big handfuls of chopped kale
- 1 cup chopped bok choy
- 1/4 cup chopped asparagus
- 1/4 cup chopped mushrooms
- 1/4 cup cherry tomatoes
- 1/2 large sweet potato
- 1/4 block tofu
- 1 tsp sesame oil
For the dressing
- 1/4 cup light miso
- 1/4 cup tahini
- 1/4 cup + 2 tbsp water
- 2 tbsp lemon juice
- 2 inch piece of ginger
- 1 clove of garlic
- Prep potato in advance by baking in the oven or microwave and cutting into round slices.
- Make dressing by adding all ingredients to a blender or food processer and blending until smooth.
- Lightly steam veggies until the colours are bright and vibrant.
- Pan fry tofu cubes in sesame oil until lightly browned.
- Layer your bowl with greens, potatoes, tofu and sauce.