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Fig + Kale + Pumpkin Seed Buddha Bowls with Basil Tahini Pesto Sauce
HEALTHY LITTLE VITTLES18Ingredients
20Minutes
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Ingredients
US|METRIC
2 SERVINGS
- figs
- 5 stalks kale
- 1 can garbanzo beans (/chickpeas, drained)
- 1/2 cup pumpkin seeds (toasted)
- rice
- avocado
- olive oil (for massaging the kale)
- salt (for massaging the kale)
- pesto sauce (basil tahini, see below)
- 1 handful fresh basil leaves
- 1/2 cup walnuts
- 1/2 cup chickpeas (from the same can the recipe calls for, you'll use the remaining in the bowl)
- 1/4 cup tahini
- 1 Tbsp. Dijon mustard
- 1 Tbsp. maple syrup
- 1/2 cup water (more to thin if desired)
- salt
- pepper
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