INGREDIENTS
8 ozs
tempeh
6 tbsps
avocado oil
8 larges
mushrooms
1 large
bell pepper
1 large
onion
1 tbsp
evoo
1/4 tsp
rose salt
1/4 tsp
granulated garlic
1/4 tsp
ground coriander
1 serving
bell pepper
4 smalls
zucchini
2 tbsps
coconut aminos
2 larges
squash
1 serving
avocado oil spray
1/4 tsp
granulated garlic
1 serving
rose salt
1 serving
bell pepper
1/2 c
cilantro
1/4 c
hemp seeds
1/4 c
water
2 tbsps
evoo
1 tbsp
balsamic vinegar
1 tsp
sriracha
1/4 tsp
rose salt
1/4 tsp
rose salt
1 serving
bell pepper
3 cs
ap flour
1 tbsp
pink pitaya supercolor powder
1/2 tsp
rose salt
3/4 c
water