Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Roast the
Sweet Potato (1/2)
with
Coconut Butter (1/2 tsp)
,
Pink Himalayan Sea Salt (to taste)
, and
Ground Turmeric (to taste)
for 15-20 minutes
Step 3
Cook
Quinoa (1/2 cup)
with
Water (1 cup)
,
Pink Himalayan Sea Salt (to taste)
, and
Garlic (1 clove)
. Let it simmer for about 15 minutes
Step 4
Fry
Mushrooms (1 cup)
with
Garlic (1 clove)
and
Coconut Butter (1/2 tsp)
. Season with
Ground Turmeric (to taste)
,
Paprika (to taste)
, and
Pink Himalayan Sea Salt (to taste)
.
Step 5
Smash
Avocado (1)
and season with
Lemon (1/2)
and
Pink Himalayan Sea Salt (to taste)
.
Step 6
Place
Lettuce (4 handfuls)
straight on the serving plate.
Step 7
Serve it with cooked sweet potato, mushrooms,
Canned Chickpeas (1/4 cup)
, avocado mix,
Radishes (4 slices)
, and
Sesame Seeds (1 tsp)
. Enjoy!
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSPink Smoothie Bowl
Mango Smoothie
Nutty Grain-Free Granola
Olive Oil Mayonnaise
Strawberry Chia Pudding with Coconut Whipped Cream
Iced Matcha Latte
Avocado Chocolate Bars with Roses
Upside-Down Almond Rhubarb Cake
Paleo Sandwich Bread
Berry Smoothie Cup
Blackberry Smoothie Bowl
Easy Travel Breakfast Chia Pudding
Açai Bowl
Secretly Veggie Pink Protein Bars
Almond Fudge Cups
Easy Meatball with Noodles
Recommended Recipes
{{name}}