INGREDIENTS
1
Avocado
2
Sweet potatoes, medium
8 oz
Tempeh
2 cups
Tuscan kale
2 tbsp
Honey or maple syrup
1/3 cup
Kikkoman teriyaki marinade & sauce
1 tsp
Lemon juice
3 tbsp
Peanut butter
1 cup
Sorghum
1
Salt and pepper
1 tsp
Kikkoman sesame oil
2 tsp
Olive oil
1/2 cup
Kimchi