INGREDIENTS
4 cups
Arugula
2
Avocados, large
6 cups
Butternut squash
1 15 ounce can
Garbanzo beans
1 cup
Microgreens
3 tsp
Powdered garlic
1/4 cup
Harissa sauce
1 tsp
Honey
1/2 tbsp
Lemon juice
1 cup
Sprouted brown rice
2 tbsp
Avocado oil
1 tsp
Chili powder
1
Pepper
2
Salt
1 tsp
Cumin, ground
2 cups
Water