INGREDIENTS
1/4 cup
Basil and cilantro, fresh
3 cups
Butternut squash
1 cup
Cabbage, purple
1 tsp
Ginger, freshly ground
2 tbsp
Green onion
2 cups
Kale
1
Red bell pepper
1 tsp
Fish sauce
1 tbsp
Honey
2 tbsp
Tahini
2 tbsp
Tamari
1 1/2 cups
Quinoa, cooked
1 pinch
Sea salt
2 tsp
Olive oil
1 tbsp
Olive or canola oil
1/4 cup
Cashews, unsalted
1 tbsp
Water