INGREDIENTS
1 cup
quinoa
2 tsp
extra virgin olive oil
2 cups
vegetable broth
3
beets
1 large
sweet potatoes
1 head
cauliflower
1 lb
asparagus
1 serving
salt
3 tbsp
extra virgin olive oil
1 1/2 cups
chickpeas
1/2
avocado
2 tbsp
lemon juice
2 tbsp
extra virgin olive oil
1 cloves
garlic
1/4 cup
coconut milk
1/4 cup
water
1 serving
salt