INGREDIENTS
1
bunch of curly kale, chopped into bit size pieces
1/2 tsp
olive oil
1 pinch
salt
1
small squeeze of lemon
1 cup
cooked chickpeas
1
avocado, cut in half, diced, and scooped out
1/4 cup
roasted & salted sunflower
1
large sweet potato, peeled and cut into bite size pieces
1 tsp
olive oil
salt
pepper
1/2 cup
tahini
4 tbsp
fresh lemon juice
1 clove
garlic, minced
1 1/2 tsp
light miso
1/3 cup
water
1/8 tsp
black pepper
1 pinch
salt