INGREDIENTS
1/2
avocado
2 cups
broccoli florets
2 cups
brussel sprouts
2 media
carrots
1
juice of lemon
2 cups
kale
2 tbsp
olive oil
1/2 tsp
oregano
1/4 tsp
peppers
2 cups
quinoa
1 cup
raw cashews
1 tsp
rice vinegar
2 servings
Salt & Pepper
2 tbsp
sesame seeds
2 tbsp
tahini
1 cup
water