Hippie Bowls, Buddha Bowls, Freshii Bowls….Call it what you want. I call it DELICIOUS

In Red Deer at McKenna’s dance competition last week, our hotel was across a parking lot from Freshii.  I ended up grabbing food there a couple of times.  They have ‘bowls’, wraps, yogurt and other yummy items, all fresh, customizeable and delicious.  I have been thinking about the Mediterranean bowl since I had it early last week.  Today I made my own version.  Pretty simple.  And completely adaptable to tastes and calorie or macro goals if that is important to you.


  • Greens (I used Organic Power Greens mix)
  • Quinoa – make as much as you want.  I wanted to keep the quinoa amount relatively low.  I used 1/2 cup dry quinoa cooked with 1 cup of water.  This provided three servings for me.  If you’re looking for something a bit heartier, this amount is probably more like 2 servings
  • Feta cheese – however much you want – for Vegans, maybe use chickpeas instead?
  • Cucumber – I cut up one mini cucumber per bowl
  • Red Onion – Again, to taste.  I used one thin slice through middle of onion and then chopped fine.
  • Olives – however much you want
  • Cilantro

NOTE: keep in mind that the olives and feta are both salty, so the more you use, the saltier your bowl will taste.  A little goes a long way for flavor.

Roasted Red Pepper sauce

THIS IS THE KEY INGREDIENT.  When you taste this you will wonder why you haven’t made it before.  And you will make it again. And you will put it on EVERYTHING.  This recipe makes more than 3 servings, but conveniently you will have enough left over to dip crusty bread, or to pile up with thick sliced tomatoes, thin sliced cucumbers, spinach leaves, and buffalo mozzarella on sourdough for a sandwich that dreams are made of. (Guess what I’m eating tomorrow….Sourdough is proofing as I type)

  • 2 red peppers cut, brushed with avocado oil (better than olive oil at high heat) and roasted until skin just starting to peel and turn dark around edges.
  • 1 clove garlic
  • 1/4 tsp sea salt
  • 1/4 cup of fresh squeezed lemon juice
  • 1/4 cup avocado oil
  • ½ cup unsalted raw (roasted is fine too) cashews (I soak mine overnight as I like to get rid of the phytic acid, but this isn’t necessary)

Put all ingredients into a high speed blender or food processor and process until mostly smooth.  I like it a tiny bit chunky so I didn’t overprocess it.  In the spirit of full disclosure, I adapted this red pepper sauce recipe from about 3 different ones I found online, based mainly on what I had in my kitchen as I was way too lazy to go back to the store.

Assemble your bowl starting with lots of greens, and then adding the other ingredients.  I used black pepper and squeezed 1/4 of a lemon over everything as well.

You could definitely add protein such as chicken, tofu, fish etc. if you so desire.  I found this bowl filling as is.


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