INGREDIENTS
3 handfuls
Baby kale
5
Beets, small to medium
3/4 lb
Carrots, small
1 can
Chickpeas
4
Radishes
2 tsp
Maple syrup
1 tbsp
Tahini
1/2 cup
Quinoa, black
2
Kosher salt
3 tbsp
Apple cider vinegar
1
Olive oil, extra-virgin
2 tbsp
Olive oil
2 tsp
Cumin, ground
1 tbsp
Water
1
Large or 2 small ripe-but-firm avocados