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Loaded Buddha Bowl


¼ cup cooked tri-colored quinoa
1 four-minute egg
½ cup spicy roasted chickpeas
½ cup za’atar-roasted cauliflower
6 garlic roasted fingerling potato halves
1 cup kale, chopped
¼ cup microgreens
½ cup shelled edamame
¼ avocado
2 tablespoons tahini dressing



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