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Ingredients
  • subheading: GRAIN BASE:
  • 8 oz / 230 g buckwheat soba noodles or 1 C quinoa (½ cup of quinoa or soba noodles per bowl/serving)
  • ¼ tsp sea salt
  • 1 tsp olive oil
  • 1 green onion, finely chopped
  • 1 tbsp lemon juice
  • ¼ tsp ground black pepper
  • subheading: CREAMY MISO TAHINI DRESSING (USE ⅓ CUP DRESSING PER BOWL/SERVING):
  • ½ C roasted tahini
  • 1 C water
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 3 tbsp miso paste
  • ¼ tsp ground black pepper
  • ¼ tsp sea salt
  • ½ tsp turmeric (optional)
  • subheading: VEGETABLE TOPPINGS:
  • 1 large broccoli crown
  • 3 C finely chopped kale (⅓ cup per bowl/serving)
  • 1 tsp lemon juice
  • pinch sea salt
  • 2 large carrots (⅓ cup per bowl/serving)
  • 2 C shredded red cabbage (⅓ cup per bowl/serving)
  • 1 pint grape tomatoes, halved (⅓ cup per bowl/serving)
  • 1 C marinated whole artichokes, quartered (¼ cup per bowl/serving)
  • 3 C sunflower sprouts or pea shoots (½ cup per bowl/serving)
  • ½ C raw pumpkin seeds (1 tbsp per bowl/serving)
  • 1 C fresh cilantro, finely chopped (small handful per bowl/serving)
  • 1 lemon, cut into wedges (1 wedge per bowl/serving)
Steps
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