INGREDIENTS
1/2 cup
Beets, cooked
1 cup
Brussels sprouts
1 cup
Butternut squash
2 cloves
Garlic
2 cups
Kale
1 cup
Lentils, cooked
1 cup
Mushrooms
1/2 tsp
Onion powder
1/4 cup
Parsley, fresh
1/2 cup
Red cabbage
1 tbsp
Maple syrup
1/3 cup
Tahini
3 cups
Quinoa, cooked
1/2 tsp
Paprika
1
Pepper
1
Salt
2 1/2 tbsp
Olive oil
1/2 tsp
Cumin
1/2 cup
Walnuts
1 tbsp
Apple cider
1 tbsp
Orange juice, fresh
2 tbsp
Water