INGREDIENTS
1
Avocado
1 cup
Edamame beans
1
Green bell pepper (cut into 1” cubes)
2
Zucchinis
1 cup
Tahini sauce, green
1 cup
Quinoa
1 tbsp
Seasoning, steak
2 tbsp
Olive oil
1/2 cup
Pistachios
½ lb fresh asparagus (trimmed & chopped into 1 inch pieces)