INGREDIENTS
1 lb
brussels sprouts
1 lb
sweet potatoes
2 larges
bell peppers
2 Tbsps
avocado oil
1/4 tsp
sea-salt
1 cup
quinoa
1 1/2 cups
vegetable broth
1 Tbsp
fresh parsley leaves
3 cloves
garlic
1/4 cup
lemon juice
1/2 cup
sesame seed paste
1/2 tsp
sea salt
1/2 tsp
ground cumin
1/8 tsp
white pepper
2 Tbsps
water