Servings: 4 (40 MIN)
Ingredients:
1 head Cauliflower (cut into florets)
1 Carrot (chopped into 1 inch rounds)
1 Beet (chopped into 1 inch pieces)
1 Turnip (chopped into 1 inch pieces)
1 Parsnip (chopped into 1 inch pieces)
2 cups Chickpeas (cooked, drained and rinsed)
1 cup Quinoa (uncooked)
1 1/2 cups Water
1/4 cup Tahini
3 tbsps Extra Virgin Olive Oil
1 Lemon (juiced)
1 Garlic (clove, minced)
1/4 tsp Sea Salt
4 cups Kale Leaves
Download the recipe PDF here. Enjoy! :)