INGREDIENTS
1 lb
Brussels sprouts
3 cups
Butternut squash
1/2 tsp
Garlic powder
2 cups
Kale
2 cups
Vegetable broth
1 tbsp
Adobe sauce
2 tbsp
Dijon mustard
2 tsp
Honey
1 tbsp
Maple syrup
1 cup
Quinoa
1/2 tsp
Paprika, smoked
1/4 tsp
Sea salt
3 tsp
Coconut oil
2 tbsp
Olive oil, extra virgin