INGREDIENTS
1/2 cup
Cabbage, purple
1/4 cup
Chickpeas, cooked
1/2 cup
Kale
1/2
Lemon
1/4 cup
Coconut milk
3/4 cup
Quinoa, cooked
1 pinch
Cayenne pepper flakes
1 tsp
Curry powder
1 pinch
Sea salt
2 tsp
Coconut oil
1/2 tsp
Cumin, ground
1/2
Zuchinni, chopped