INGREDIENTS
4
Carrots
1 15 ounce can
Chickpeas
10
Cremini mushrooms - cleaned with stems removed
5
roasted cloves Garlic
1/2
Lemon, Juice from
4
Parsnips
6 cups
Power mix - baby spinach, green
3 tbsp
Balsamic vinegar
1/2 cup
Tahini
1
Salt and pepper
1/2 tsp
Sea salt, finely ground
1 tsp
Cumin
1/2 cup
Water
1
Large or 2 medium sweet potatoes – peeled and diced into 1 inch pieces