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

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


Archive