Restaurant Review: Trilogy Sanctuary - Vegan Food, Yoga, & More!

Trilogy Sanctuary in downtown La Jolla opened in the summer of 2014, and after months of anticipation, I finally made it there! I usually spend the day after New Year’s in Encinitas — enjoying raw food, picking up my favorite calendar, and visiting the meditation gardens for reflection. But when a sweet friend suggested lunch at Trilogy, I happily traded my solo ritual for a day in good company.

Trilogy Sanctuary was founded by Joe Caldera, a spiritual coach, and Leila Dora, a yoga teacher and holistic nutrition counselor. Born from their shared passion for wellness, community, and conscious living, Trilogy was created to unite the “trilogy” of mind, body, and spirit. The space is part café, yoga studio, gallery, and spiritual center — offering open-air and aerial yoga classes, meditation workshops, community events, and more. While I love all things yoga and mindfulness, what drew me there on that brisk January afternoon was their all-vegan café and juice bar.

Trilogy’s café serves a 100% organic, vegan, and gluten-free menu designed to nourish both body and soul. Everything — from sauces and tortillas to decadent desserts — is made in-house with care. The menu features vibrant salads, hearty bowls, wraps, tacos, and indulgent treats like key lime pie, cheesecake, and raw carrot cake. Their juice bar also offers superfood smoothies, açaí bowls, and cold-pressed juices, plus guided detox and cleanse programs.

For plant-based eaters, walking into a place like Trilogy feels a bit like being a kid in a candy store — an entire menu of options without substitutions or compromises. After happily debating our choices, we started with sparkling kombucha on tap — light, crisp, and perfectly refreshing.

Kombucha on Tap!

One of the first things to catch my eye on the menu was the nachos. Growing up in Southern California, I’ve always been a Mexican food lover — we really do it best here. Luckily, places like Ranchos & Pokez have long satisfied my meat-free cravings, though let’s be honest — even vegan Mexican food can still be a bit of a gut bomb. So when I saw Trilogy’s Vega Nachos — a whole-food, plant-based twist on the classic — I knew I had to try them. Think of them as “mega nachos,” veggie style: a massive, vibrant plate of dehydrated sweet potato and beet chips smothered in creamy cheezy sauce, then topped with quinoa chorizo, avocado, and pico. Absolutely incredible. We could have shared one plate and left completely satisfied. These were the most colorful, flavorful nachos I’ve ever had — a must-try when you visit Trilogy.

Vega Nachos

After devouring those nachos, we somehow still had room for entrées. My lovely friend ordered the Spring Rolls — sprouted adzuki beans with quinoa, ginger, carrots, and leeks, all wrapped in organic brown rice paper and served with a silky tahini-ginger sauce. I snagged a bite, and it was absolutely delicious. That tahini-ginger combo — two of my favorite flavors — took it to the next level. This would be a perfect appetizer to share among friends or a light meal after a round (or two) of nachos.

Spring Rolls

I was so torn about what to order that I finally asked the chef for a recommendation. Without hesitation, he suggested the Spectacular Spaghetti Squash. I love spaghetti squash and often make it at home when it’s in season — usually with herbs, citrus, or a simple marinara — so I was intrigued by this version: tender strands of squash swirled with sweet potato, tomato, and onion, smothered in cheezy sauce, and topped with smoky eggplant bacon.

This was definitely something I wouldn’t prepare at home, so I decided to give it a try — and oh, yum! Rich and decadent, yet practically guilt-free thanks to its plant-powered ingredients. The squash noodles were light and delicate, far healthier than traditional pasta. The cheesy sauce was warm, velvety, and savory — though a touch rich against the subtle sweetness of the squash. The eggplant bacon added a perfect hint of smokiness, and the fresh tomato brought bright bursts of flavor. Overall, I loved it — and left feeling inspired to get a little more creative with spaghetti squash in my own kitchen.

Spectacular Spaghetti Squash

We planned to share dessert, but after the nachos and entrées, we were far too full. Instead, we treated ourselves to spa time and mani-pedis.

Lunch at Trilogy was one of my favorite San Diego vegan dining experiences — a vibrant space full of good food and energy. I can’t wait to return to try more dishes, maybe take a yoga class, or simply relax on the rooftop deck.

Update: I went back for the nachos, but they’d replaced the roasted root veggie chips with a flatbread cracker — here’s hoping the original makes a comeback!

We did try a couple of new, delicious things, however.

Cauliflower "Eggs" Benedict

I had the plant-based take on Eggs Benedict with an open-faced toasted amaranth & millet muffin, with avocado & heirloom tomato, topped with cauliflower eggs & hollandaise & a side of wilted spinach. The cauliflower “egg” is an interesting idea & I'm very intrigued. This was delicious but needed a bit more flavor & a whole lotta diablo sauce.

Perfect Tacos

My friend, Erlinde, ordered the Perfect Tacos with a housemade tortilla with quinoa chorizo, sweet potato, eggplant bacon, avocado & chili love sauce. These certainly were aptly named & I am so lucky she was willing to share a bite!