Spicy Peanut Ginger Zoodle Buddha Bowls

INGREDIENTS

2 cups

Brussels sprout, roasted halves

1 15.5 ounce can

Chickpeas

2 cups

Chipotle sweet potatoes medium sweet potatoes, small roasted

1 1/3 cups

Edamame

1/4 cup

Farmhouse gingered fermented beets plus

2 cloves

Garlic

1/2 tsp

Ginger, fresh

Lemon, juice of

1/2

Lime

1/2

Watermelon radish

Zucchini, small

1/2 cup

Peanut butter

1/2 cup

Peanut ginger sauce

1/2 cup

Probiotic ginger beet hummus, Purple

2 tbsp

Tahini

1 tbsp

Tamari

1 tbsp

Coconut or avocado oil

1 tbsp

Coconut palm sugar

4 cups

Kale superfood mix, sweet

Sea salt or pink himalayan salt and fresh ground pepper

2 tbsp

Olive oil, extra virgin

3 tbsp

Hemp seeds

Water to, hot thin

1 TBSP chipotle seasoning ((store bought or see notes))