INGREDIENTS
2
Carrots, shredded (about 1 cup)
1 cup
Cherry tomatoes
1 cup
Chickpeas, canned
1 pinch
Garlic powder
1/2
Hass avocado
2 cups
Kale, leaves
1/2
Lemon, Juice of
1 cup
Sweet corn, canned
1 1/2 tbsp
Tahini
2/3 cup
Quinoa
1
Sea salt
1/4 tsp
Sea salt
1
Sea salt and freshly ground black pepper
1
Sesame seeds