INGREDIENTS
15 oz
canned chickpeas
1
bundle Broccolini
3/4 tsp
Garlic powder
2
big handfuls Kale
1/2
medium lemon juiced
1/2
Red onion
2
Sweet potatoes, small
1 tbsp
Maple syrup
2 tbsp
Olive oil
1/4 cup
Tahini
3/4 tsp
Chili powder
1/4 tsp
Salt
1 tsp
Cumin
3 tbsp
hot water to thin
1/4 tsp
black pepper
1/4 tsp
turmeric (optional)
1/2 tsp
oregano (optional)
NOTES
Used diced sweet pots. Two color roasted peppers. Red Onion squares beet spirals quinoa and kale mix. Fresh corn on the cob. Roasted kale. Broccoli I. Used arugula on bottom next day.
S H • 2018-08-07