Friday Fuel: California Bowl
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Today I am sharing one of my favorite recipes to make for lunch or dinner. These are California bowls, inspired by the Southern California healthy lifestyle. This bowl is made with greens, quinoa, roasted veggies and topped with a homemade mango salsa. It is finished off with a citrusy cilantro lime sauce. The star of this recipe is the fresh mango salsa, adding a tangy sweetness to the saltiness of the bowl. It takes about 40 minutes to prepare and serves two people. Here is the recipe!
Audrey is wearing the Lux Rib Studio Legging and Lux Rib Daily Bra
INGREDIENTSRoasted Veggies
- 1 medium sweet potato
- 1/2 red bell pepper
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
Mango salsa
- 1 mango
- 1 avocado
- 1 cup tomato
- 1/8 cup red onion
- 1/8 cup cilantro
- 1-2 tbsp fresh lime juice
- salt & pepper to taste
Quinoa
- 1/2 cup quinoa
- 1 cup water
Cilantro Lime Sauce
- ½ cup raw cashews
- ½ cup water
- 1 cup cilantro
- 2 tbsp lime juice
- ½ tsp salt
- ½ tsp pepper
Other
- handful of greens
- avocado slices
INSTRUCTIONS
1. Preheat the oven to 425F. Chop up your sweet potato and bell pepper. Line a baking sheet with parchment paper and place the veggies on it. Drizzle over olive oil and sprinkle salt, pepper and garlic salt. Toss to combine. Roast for 30-40 minutes until crispy.
3. Make the mango salsa. Dice your mango, avocado, tomato, red onion and cilantro. Add into a bowl, squeeze fresh lime over it and season with salt and pepper. Mix and set aside in the fridge.
3. Make the quinoa. Combine the quinoa and water in a small pot. Bring to a boil, turn down the heat, and cover and simmer for 15 minutes. Fluff once done.
4. Make the cilantro lime sauce. Blend the sauce ingredients together until smooth.
5. Assemble your bowls. Add your base of greens (I used spinach) and quinoa. Top with the roasted veggies, lots of mango salsa, avocado slices and drizzle the sauce all over. Enjoy!
