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Ingredients
  • 2 yams, about 10 oz. each
  • ½ cup cooked chickpeas
  • ½ cup ½-ich cubed squash
  • ½ cup quartered small button mushrooms
  • ½ yellow bell pepper cut into ½ inch pieces
  • 2 Tbsp. extra virgin olive oil, divided
  • ½ tsp. GF curry powder
  • EASY SALSA TOPPING:
  • 1 medium size tomato, chopped
  • 1 Tbsp. fresh lime juice
  • 1 garlic clove minced
  • ¼ cup chopped fresh cilantro
  • ¼ tsp. GF ground cumin
  • Sea salt and freshly ground black pepper to taste
  • Garnish: fresh avocado slices
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