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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.


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