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Ingredients
  • 2 cups Brussels sprouts, halved
  • 1 large sweet potato, cut into 1 inch cubes
  • 2 TBL Octonuts almond oil, divided
  • 1 TBL balsamic vinegar
  • 2 cups cauliflower rice
  • ¼ cup unsweetened dried cranberries
  • ⅓ cup pecans
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