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Ingredients
  • 2 sweet potatoes
  • 3 stalks celery, finely chopped
  • 3 carrots, finely chopped
  • 1 red bell pepper
  • ⅓ block tofu, cubed
  • 2 tablespoons (divided) olive oil
  • ½ cup pinto beans (freshly cooked or canned)
  • 1 small avocado, cubed
  • 3 large leaves purple cabbage, shredded
  • subheading: For the sauce:
  • ⅓ cup water
  • 3 tablespoons tahini
  • 1 tablespoon miso paste
  • juice of one lemon
  • 1 tablespoon nutritional yeast
  • 1 clove garlic
  • handful raw cashews
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