INGREDIENTS
2 cups
cooked quinoa
2 cups
cooked red lentils
4 larges
carrots
4 cups
butternut squash
4 cups
broccoli
1 tsp
olive oil
60 gs
tahini
1/4 cup
lemon juice
1 tsp
garlic powder
1/2 tsp
sea salt
1 serving
water
1 serving
scale
1 serving
x
1 serving
x
1 serving
x