INGREDIENTS
1/4 cup
Basil, fresh leaves
1 cup
Destemmed and finely chopped kale
1 clove
Garlic
2 tbsp
Onion
1 1/2 tsp
Oregano, dried
1/4 cup
Sun-dried tomatoes, oil-packed
1/2 cup
Sweet potato
1/2 cup
Rolled oats
1 tbsp
Runny tahini paste
1 1/2 cups
Quinoa, cooked
3 tbsp
Gluten-free all-purpose flour
1
Red pepper flakes
1/2 tsp
Sea salt, fine grain
1 1/2 tsp
Red or white wine vinegar
1/4 cup
Sunflower seeds
2 tablespoons ground flax + 6 tablespoons water