Peruvian Onions

WTF Do I Do With
Mission Produce's Avocados ?!

‐ Avocado Buddha Bowl ‐

1 large Mission Produce avocado

2 tsp chili powder

2 tsp cumin

½ sweet potato, 2" diced

1 carrot, 2" diced

1 zucchini, 2" diced

½ cup cooked quinoa


Olive oil

Salt and pepper, to taste

Avocado Tahini

1 large Mission Produce avocado

¼ cup olive oil

¼ cup tahini

Juice from 1 lemon

Olive oil, for brushing

Salt and pepper, to taste

Prep Time: 15 min

Cook Time: 45 min

Servings: 2


1Preheat oven to 350° F. In a mixing bowl, toss together olive oil, sweet potato, carrots, zucchini, chili powder, cumin, and salt and pepper. Pour onto a baking tray and roast vegetables until tender and golden brown, about 45 minutes.

2To create Avocado Tahini, combine olive oil, tahini, avocado, and lemon juice in a small food processor. Blend until smooth. If the mixture is too thick, slowly add water while the food processor is running until desired consistency is reached.

3Heat up the grill. Cut avocado in half, remove pit and brush with olive oil. Place avocado flesh side down onto grill. Once charred, remove from grill, remove skin, and cut each into quarters.

4To assemble your bowl: start with quinoa, roasted vegetables, and top with avocado. Drizzle with avocado tahini and top with pepitas.

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