INGREDIENTS
1 lb
Brussel sprouts
1
Butternut squash, small
1 15 ounce can
Chickpeas
1
bag Prepped kale
1/4 cup
Balsamic vinegar
1/4 cup
Tahini
1 dash
Salt and pepper
1
Salt and pepper
1 tbsp
Apple cider vinegar
1 tbsp
Coconut oil
5 tbsp
Olive oil
1 cup
Pumpkin seeds
3 tbsp
Water to, thin