Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

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

Budda Bowl

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


Tags

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


Archive