Sugar Snap Pea Cashew Turmeric Buddha Bowl

First of the season sugar snap peas, beautiful, fresh red kale and beautiful red radishes grown in Dover, MA, Baer’s Beans’ Pinto Beans and golden millet, with a delightfully creamy cashew tahini sauce

Vegetables: Carrots [M+R Harvest, S. Berwick, ME]; Radish [Vanguarden Farm, Dover, MA]; Kale [White Barn Farm, Wrentham, MA]

Grain: Amaranth

Legume: Pinto Beans [Baer’s Best Beans, ME]

Dressing: Cashews; Tahini, Garlic; Apple Cider Vinegar, Nutritional Yeast, Olive Oil, Salt

Gluten-free

Vegan

Contains: Sesame

Prep Time: 20 min

Tools: Pot and Pan, Stovetop