INGREDIENTS
1/2
bunch Asparagus
2 cups
Broccoli florets
1
Carrot
1 1/4 cups
Edamame, frozen
1
Lemon, Juice of
2 cups
Mizuna
2 cups
Snap peas
1/4 cup
Wakame seaweed, dried
1
Sunflower dressing
1 cup
Brown rice, cooked
1 cup
Quinoa, cooked
3 1/2 tsp
Kosher salt
1/3 cup
Sunflower seed butter, unsalted unsweetened
1
Ice
3/4 cup
Water
Macro Bowl