- 3 cups cooked whole grains brown rice farro quinoa buckwheat forbidden rice etc.
- 3 carrots
- 2 red beets
- 1 red bell pepper
- 2 cups broccoli florets fresh or frozen
- 15 ounces chickpeas drained and rinsed patted dry
- 3 tablespoons olive oil plus an extra teaspoon
- 1 teaspoon salt plus an extra pinch
- ½ teaspoon black pepper freshly ground plus an extra pinch
- ½ teaspoon paprika
- ½ teaspoon cumin
- 2 cups kale
- 1 teaspoon lemon juice freshly squeezed
- ⅓ cup tahini
- ¼ cup water filtered
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon olive oil
- 5 teaspoons red wine vinegar
- 4 teaspoon maple syrup
- ½ teaspoon dijon mustard
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
