Sweet Potato, Black Bean & Quinoa Buddha Bowl

Beth MacLeod

This recipe is perfect for using up any pre-roasted vegetables in your fridge, and can be made completely ahead of time – perfect for a busy weeknight meal!


For Buddha Bowl:

  • 4 cups cooked quinoa
  • 2 cans black beans, rinsed
  • 4 cups cubed sweet potato
  • 3 peppers, any color, sliced
  • 2 cups asparagus, chopped into 2” pieces
  • 1 large sweet onion, sliced
  • 1 Tbs. Garlic Olive Oil
  • Cilantro for garnish

For Cilantro Dressing:

  • 1/2 cup fresh cilantro leaves
  • 1/2 cup any Single Varietal Extra Virgin Olive Oil
  • 2-3 Tbs. Traditional Balsamic Vinegar
  • 1-2 cloves garlic, minced
  • Juice of 1-2 limes (to taste)


  • Preheat oven to 450°
  • Mist or toss all vegetables, separately, in olive oil.
  • Place sweet potatoes on a baking sheet and roast for 25-30 minutes, until soft but not mushy.
  • Peppers and onions can be roasted together on a baking sheet, 25-35 minutes, until slightly browned.
  • Roast asparagus on a baking sheet for 5-7 minutes, until just tender when pierced with a fork.
  • While vegetables are roasting, prepare dressing.  Combine all ingredients in a small food processor or blender, blend on high until all ingredients are combined, and taste for preference, adding more lime juice if preferred.
  • For the black beans, once they have been rinsed and drained, heat Garlic Olive Oil in pan, add black beans, stirring to coat, and saute for 2-3 minutes until warm.

To Assemble:

  • Layer 1 cup quinoa on bottom of bowl, then place 3/4 cup black beans on top.  Arrange 1 cup of roasted squash around the bowl. Divide all remaining vegetables into fourths, adding equal amounts to each bowl.
  • Once all vegetables have been added, add the cilantro dressing and a sprig of cilantro garnish to the top.
  • This can be eaten either warm or cold, and honestly, it tastes just as great if you just put it all into a big bowl and mix it all together!  

Makes 4 servings

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Seafood Stuffed Avocado

Tracey Wilkinson
This was delicious! 
  • 4 avocados, sliced in half length-wise and pitted
  • 8 ounces chopped cooked shrimp
  • 3.25 ounces flaked fresh cooked crab
  • 1 cup finely shredded Cheddar
  • 1/2 cup finely diced Vidalia onion
  • 2 eggs, beaten
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Milanese Gremolata Infused Olive Oil
  • 1/4 teaspoon seafood seasoning
  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, combine the chopped shrimp, crab, shredded cheddar, onions, parsley, seafood seasoning, Olive Oil, and eggs; mix well.
  3. Spoon the mixture equally on top of each avocado half.
  4. Place in baking dish (without toppling them over) and bake 25 minutes or until heated through.
  5. Serve immediately.

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Switched Brussels Sprouts with Butternut Squash

Tracey Wilkinson
Switched up this recipe with Butternut Squash and Traditional Aged Balsamic.  So delicious...I ate most of it before I could take a photo.

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Watermelon Summer Salad

Liza MacLeod


  • 1 1/2 cups of watermelon
  • 3 cups of arugula 
  • 1/4 cup of walnuts
  • 1/4 cup of sliced red onion
  • 1/4 cup of feta cheese
  • 2 tablespoons  Extra Virgin Olive Oil
  • 2 tablespoons  Traditional Dark Balsamic Vinegar


  1. De-rind the watermelon and then cut into 1 inch cubes. Place in a large salad bowl. 
  2. Add arugula, walnuts, sliced red onion, and feta cheese
  3. Top with Olive Oil and Balsamic then enjoy!

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Easy Peasy Caprese!

Tracey Wilkinson

How cute is this for guests...and delicious!


  • 2 cups mini Bocconcini pieces (or small pieces of mozzarella)
  • 2 cups Cherry tomatoes
  • Fresh Basil (small bunch)
  • 4 tbsp.  Arbequina Extra Virgin Olive Oil or other mild to medium intensity olive oil
  • 2 tbsp.  Traditional Aged Balsamic Vinegar


  • Cut Cherry tomatoes in half
  • Chop Basil (allow for garnish)
  • Combine mini Bocconcini, Basil (to taste) and Arbequina Extra Virgin Olive Oil in a large bowl
  • Divide into glasses (stemless martini glass)
  • Drizzle Traditional Aged Balsamic Vinegar
  • Garnish with Basil Leaf (optional)

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