Cooking Instructions
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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!
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