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! Audrey is a 22-year-old foodie and health content creator based in Hawaii on the island of Oahu. She spends her time surfing, exercising, and developing plant-based recipes in her small island home. She is passionate about inspiring her followers to live healthier lives through what they eat and their daily routines. She features easy and healthy recipes on her instagram @audreylillian and has future plans to develop her own cookbook.

<p>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!</p>
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<p><em>Audrey is wearing the<span> <span style="color: #2b00ff;"><a href="https://vuoriclothing.com/products/womens-lux-rib-studio-legging-pale-grey-heather" target="_blank" style="color: #2b00ff;" rel="noopener noreferrer">Lux Rib Studio Legging</a></span> </span>and<span><a href="https://vuoriclothing.com/products/womens-boyfriend-jogger-heather-grey" target="_blank" title="Boyfriend Joggers " rel="noopener noreferrer"> </a><span style="color: #2b00ff;"><a href="https://vuoriclothing.com/products/womens-lux-rib-daily-bra-pale-grey-heather" target="_blank" style="color: #2b00ff;" rel="noopener noreferrer">Lux Rib Daily Bra</a></span></span></em></p>
<strong>INGREDIENTS</strong><br><br><strong>Roasted Veggies</strong>
<ul>
<li>1 medium sweet potato</li>
<li>1/2 red bell pepper</li>
<li>2 tbsp olive oil</li>
<li>½ tsp salt</li>
<li>½ tsp pepper</li>
<li>½ tsp garlic salt</li>
</ul>
<p><br><strong>Mango salsa</strong></p>
<ul>
<li>1 mango</li>
<li>1 avocado</li>
<li>1 cup tomato</li>
<li>1/8 cup red onion</li>
<li>1/8 cup cilantro</li>
<li>1-2 tbsp fresh lime juice</li>
<li>salt &amp; pepper to taste</li>
</ul>
<p><br><strong>Quinoa</strong></p>
<ul>
<li>1/2 cup quinoa</li>
<li>1 cup water</li>
</ul>
<p><br><strong>Cilantro Lime Sauce</strong></p>
<ul>
<li>½ cup raw cashews</li>
<li>½ cup water</li>
<li>1 cup cilantro</li>
<li>2 tbsp lime juice</li>
<li>½ tsp salt</li>
<li>½ tsp pepper</li>
</ul>
<p><br><strong>Other</strong></p>
<ul>
<li>handful of greens</li>
<li>avocado slices</li>
</ul>
<p><br><strong>INSTRUCTIONS</strong></p>
<p>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.<br>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.<br>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.<br>4. Make the cilantro lime sauce. Blend the sauce ingredients together until smooth.<br>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!</p>
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<div class="small-12 medium-6 columns">Audrey is a 22-year-old foodie and health content creator based in Hawaii on the island of Oahu. She spends her time surfing, exercising, and developing plant-based recipes in her small island home. She is passionate about inspiring her followers to live healthier lives through what they eat and their daily routines. She features easy and healthy recipes on her instagram <span style="color: #2b00ff;"><a href="https://www.instagram.com/audreylillian/" target="_blank" rel="noopener noreferrer" style="color: #2b00ff;">@audreylillian</a></span> and has future plans to develop her own cookbook.</div>
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Friday Fuel: California Bowl

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