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Vegetable Bowl with Tahini Sauce and Baked Chickpea tortilla chips

Trying to use all these beautiful vegetables that I am getting in my organic baskets, I make a lot of bowl; vegetable bowls, grain bowl, buddha bowl…. The results are always delicious but sometimes I end up with a phenomenal combination and I try to record everything I use so that I can pass along the info. This combination was especially delicious and of course, you can reproduce with the vegetables you have on hand.

Ingredients: Serves 1 (meal size)

  • 2 cups of sunflower sprouts, very roughly chopped
  • 1 handful of cilantro, chopped
  • 1 Lebanese cucumber, sliced
  • 1 radish, thinly sliced
  • 1 garlic scape, finely chopped
  • ½ avocado, diced
  • 1 small tomato, quartered

Sauce:

  • 1 ½ tsp tahini paste
  • 1 ½ tsp. miso paste
  • Water to thin out

Chickpea baked tortilla chips:

https://www.mynewroots.org/site/2016/03/chickpea-tortilla-nachos/

Preparation

  • Assemble the vegetables into a bowl starting with the sprouts and cilantro and arranging the vegetables on top to your liking.
  • To make the dressing, mix the 2 pastes together and gradually add water to bring to desired consistency.
  • Drizzle dressing over vegetables, mix and enjoy with homemade chickpea tortillas
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