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Ingredients
  • 1 bunch kale, stemmed and chopped
  • 3 cups cooked quinoa
  • 2 cooked sweet potatoes, diced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • subheading: Creamy Tahini Dressing:
  • ¼ cup tahini
  • 1 lemon, juiced
  • 2 tbsp warm water
  • ½ tsp ground turmeric
  • dash cayenne pepper (optional)
  • salt and pepper, to taste
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