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Ingredients
  • 1 ¼ cups quinoa rinsed
  • 3 ¾ cups cooked Puy lentils or French, green or brown (or 1 ½ cups dried lentil, cooked until al dente)
  • 2 medium sweet potatoes cut into ¾-inch pieces (about 4 ½ cups)
  • 1 ½ pounds Brussels sprouts trimmed, and either halved, or quartered if large (about 6 cups)
  • Drizzle of olive oil
  • Dash of garlic powder
  • Dash of onion powder
  • Salt to taste
  • Freshly ground black pepper to taste
  • subheading: For the Tahini Dressing:
  • ¾ cup tahini
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt or to taste
  • 1 medium lemon juice
  • 2 cloves garlic
  • ½ cup ice-cold water plus more as needed
  • subheading: Optional for serving:
  • hemp seeds
  • avocado roughly chopped
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