INGREDIENTS
1/2
package 4 oz tempeh
1
Avocado, whole
1 can
Cannellini beans
3 cups
Kale, raw
1/2
Lemon, Juice of
3/4 cup
Quinoa, cooked
1
Salt and fresh ground black pepper
1 tbsp
Sesame seeds, black or regular
1 tbsp
Apple cider vinegar
1 tbsp
Flax oil
1 tbsp
Olive oil
1/4 cup
Sunflower seeds