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Buckwheat buddha bowl with avocado, red kale and tahini dressing


Cook buckwheat as instructed on packaging.

In a small container mix miso paste with warm water until dissolved. Add tahini, olive oil, vinegar and herb salt and mix well.

Serve buckwheat in bowls and add sliced kale, cress, sprouts, avocado and sprinkle with the tahini dressing.

Rapunzel Products

170100 Tahini (sesame butter)
403430 Buckwheat
690520 Cress bioSnacky
690360 Mung bean bioSnacky
1001040 Olive oil Crete P.G.I. extra virgin
1200450 Herb salt with iodine
1400880 Coconut blossom syrup
1050420 White wine vinegar

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