INGREDIENTS
6
paper-thin slices 1 chioggia beet or watermelon radish
1/2
Avocado
3/4 cup
Chickpeas, cooked
8
Lacinato kale, leaves
1
Lemon
1
Sweet potato, small
1/4 tsp
Dijon mustard
2 tbsp
Runny tahini
8
Yves kale & quinoa bites
1
Red pepper flakes
1
Sea salt and freshly ground black pepper
1 tbsp
Olive oil, extra-virgin
1 tbsp
Hemp seeds