INGREDIENTS
1 cup
Carrots
1 15.5 ounce can
Chick peas
2 tsp
Garlic powder
1 tbsp
Ginger, fresh
1 lb
Kale
2 tsp
Onion powder
8 oz
Tempeh
1/4 cup
Soy sauce, low sodium
1/8 tsp
Cayenne pepper
1 tsp
Chili powder
1 tsp
Lemon pepper
2 tsp
Paprika, sweet
1/4 tsp
Salt
1
Sea salt, Smoked
2 tbsp
Sesame seeds, toasted
1/3 cup
Rice vinegar, seasoned
2 tbsp
Sesame oil, toasted
1/4 cup
Vegetable oil