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I help my clients regain their health by designing an overall wellness program, specific to their needs.
Relationships, exercise, career, and spirituality are just as important to your health as the food you eat. I understand this, from personal experience, and take a holistic approach to supporting the whole person.
My goal is to help you to eat WHOLE and THRIVE!
Mexican Buddha Bowl
Prep Time
20 minutes
Cooking Time
20 minutes
Yields
4 servings
Ingredients
3 cups cooked brown rice, quinoa, or other grain of your choice
2 cups cooked, seasoned black beans (sea salt, cumin, oregano, pepper
4 handfuls of fresh greens (romaine, arugula, butter lettuce)
8 oz of steamed spinach
1 lb. roasted, cubed sweet potatoes (avocado oil, sea salt and pepper)
1 avocado pitted and sliced
10 sprigs Cilantro roughly chopped
3 radishes thinly sliced
Hemp or pumpkin seeds for garnish
Cashew chipotle dressing
1 cup of raw cashews soaked overnight (or 30 min in boiling water)
1/4 of a small, sweet onion - diced
1 tablespoon lime juice
1 tablespoon apple cider vinegar
Pinch of salt
1/2 chipotle chili in adobo
Directions
Preheat oven to 400 degrees, toss the sweet potatoes with avocado oil salt and pepper, and roast 25 min.
Heat the grains, beans, and steam the spinach in a saucepan, over low heat
Layer the fresh greens on the bottom of a bowl
Add the grains, beans, steamed spinach and sweet potatoes in sections around the bowl
Finish with the avocado slices, cilantro, radishes, seeds and the cashew chipotle dressing
Garnish options: tomatoes, or Pico de Gallo, roasted corn.
For dressing:
Place all the dressing ingredients in the blender, and blend until smooth. Drizzle over bowl. Enjoy with your eyes and taste buds!