INGREDIENTS
2 cups
2-inch asparagus pieces
2 cups
Baby heirloom tomatoes
2 cups
Baby spinach, raw
2 cups
Chickpeas
1 cup
Sprouts, fresh
2 cups
Zucchini
1/4 tsp
Hot pepper sauce
3 tbsp
Lemon juice, fresh
1/2 tsp
Maple syrup, pure
2 tbsp
Tahini
2 cups
Quinoa, cooked
1/4 tsp
Black pepper, ground
1/4 tsp
Sea salt
2 tbsp
Sesame
1/2 tsp
Turmeric, ground
2 2/3 tbsp
Olive oil
2 tbsp
Hemp seeds
2 tbsp
Water
1
Parchment paper