A healthy outside starts with a healthy inside!

Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

Budda Bowl

Thursday, July 04, 2019
½ cup olive oil, divided
½ a sweet potato, diced
1 carrot, diced
1 zucchini, diced
2 tsp chili powder
2 tsp cumin
Salt and Pepper to taste
¼ cup tahini
2 large avocados, sliced in half and pits removed
Lemon juice
½ cup cooked quinoa

  Preheat oven to 350F. In a bowl, toss ¼ cup olive oil, sweet potato, carrot, zucchini, chili powder, cumin, salt and pepper. Roast vegetables in a baking tray until tender and golden brown, about 40 minutes.

In a small food processor, combine remaining olive oil, tahini, flesh of 1 avocado and lemon juice; blend. If needed add small amounts of water to thin dressing.

Heat grill to medium-high. Brush flesh of remaining avocado with oil, place cut side down onto grill to char, remove. Cool; remove skin and slice.

Divide quinoa, vegetables and avocado into 2 bowls. Drizzle with avocado tahini. Makes 2 servings.

Recipe courtesy of Del Rey Avocado, RV Aquacates, West park Avocado, Mission Produce

Recent Posts


cambozola pear sourdough bread ACV Bartlett pears black bean strawberries white wine vinegar green beans Organic 3-Bean & Vegetable Soup dr axe hash browns paprika Ginger quinoa cheese butter oregano chicken salad MACA pumpkin puree cauliflower crust spicy salmon cannellini cloves pie crust apple onion Kiwi goat cheese dressing casserole banana red wine vinegar sweet potatoes Chicken and Broccoli Stir-Fry Lemon juice Zucchini Parmesan Crisps Guacamole Toast horseradish Citrus Roasted Shrimp hoisin sauce sunflower seeds kalamata olives medjool dates eggs croissants bruschetta raisins macaroni salad blueberries apricots sweet potato breakfast thyme hummus cranberries Cinnamon croutons roasted carrots gnocchi peppers salad almond milk potato pastry cream Fruit Smoothie greek yogurt Easy Frittata ham beets coconut carrots eggplant Honey Chipotle curry powder Budda Bowl tomato juice cashews garbanzo beans Beet-and-Apple Salad Italian seasonings Salsa chia seeds Lemon Sage Tilapia vanilla bean parsley bell peppers pecans pumpkin gluten free honey mayo Squash spinach Chicken avocado Cauliflower Pizza roasted Roasted Brussels Sprouts Shallot scallops white beans sandwiches Arugula Roast Chicken Gazpacho chard leaves protein powder Wraps banana split lemon Glaze bacon pomegranate berries Guacamole Gruyère cheese cucumber brussel sprouts Giada's Herbed Quinoa roasted veggies gorgonzola almond butter oranges yogurt garlic chicken broth peaches broccoli salad zucchini Southwestern Salsa Broccoli sugar tomato paste summer Salmon pasta cucumbers tilapia soup olive oil pomegranate molasses tahini garlic ghee roasted beets vegetables lemon zest lime breakfast nachos Carrot heavy cream pistachios cashew stir-fry sage leaves chili fresh sage apple cider vinegar avocados clove mushrooms cumin Almonds quesadillas bell pepper rosemary Reggiano Cheese tomatoes walnuts grapes