INGREDIENTS
1/4
Bell pepper, orange
1/4 cup
Carrot
1 cup
Chickpeas, cooked
3 pinches
Chili flakes
2
Collard, large leaves
1/4 cup
Cucumber
1/3 cup
Edamame
1
large clove Garlic
1
Ginger, fresh root
1/4
Red bell pepper
2 tbsp
Lime juice
1
packet Stevia
1/3 cup
Quinoa, cooked
4 tbsp
Rice vinegar
2 tbsp
Tamari or coconut aminos, low sodium
1/4 cup
Water