Del Rey Avocado, RV Aguacates,
West Pak Avocado, Mission Produce
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
½ cup cooked quinoa
Preheat oven to 350 F. In a bowl, toss ¼ cup olive oil,
sweet potato, carrot, zucchini, chili powder, cumin,
salt and pepper. Roast vegetables on 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.
FRESH & HEALTHY FINDS
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