INGREDIENTS
600 gs
sweet potatoes
1 can
chickpeas
2 tbsps
olive oil
1 1/2 tsps
paprika
1 tsp
garlic powder
160 gs
kale leaves
2
lebanese cucumbers
1 serving
salt and pepper
1/3 cup
tahini
1 1/2
lemons
3 tbsps
water
1 serving
salt
1 serving
pickled onions