INGREDIENTS
1 cup
lentils
1 cup
millet
2 cups
butternut squash
1 serving
coconut oil
1 serving
pink salt and sea salt
1 serving
pepper
1 bunch
kale
1 serving
olive oil
1/2
avocado
1 small
radish
1/4 cup
almonds
1 serving
pickled onions
1 serving
hemp hearts
1 small
garlic clove
1/2 cup
cannellini beans
1/4 cup
tahini
1/2 cup
parsley
3 tbsp
chives
2 tbsp
tarragon
2 tbsp
lemon juice
1 serving
sea salt
1 serving
pepper
1 serving
water to
1 small
onion
1/2 cup
apple cider vinegar
2 tsp
maple syrup
2 tsp
sea salt