Dill Lemon Tahini & Amaranth Buddha Bowl

Beautiful, freshly harvested sweet white salad turnips, carrots and kale with Vermont-grown Italian cranberry beans with a tahini sauce mde with fresh dill, over amaranth.

Vegetables: Carrot [Lost River Farm, Natick, MA] Kale; Hakurei Turnips [Vanguarden Farm, Dover, MA]

Grain: Amaranth

Legume: Italian Cranberry Beans [Vermont Bean Crafters, VT]

Dressing: Tahini, Dill (Vanguarden Farm, MA) Apple Cider Vinegar, Nutritional Yeast, Sunflower Oil, Sea Salt

Gluten-free

Vegan

Contains: Sesame