INGREDIENTS
1
head of kale, stemmed and chopped
1
lemon (reserve half for dressing)
1 1/2 tbsp
olive oil (1 T for kale, 1/2 T for sweet potatoes)
1/2 cup
quinoa, uncooked
1
large sweet potato, chopped into bite-size pieces
1/2
avocado
2 tbsp
goji berries
2 tbsp
pumpkin seeds
2 tbsp
hemp seeds
1/2 cup
sprouts
2 tbsp
tahini
1 tbsp
pure maple syrup
1/2 tbsp
miso paste
1/2
lemon, juiced
2 tbsp
water