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Ingredients
2/3 cup cooked barley
1/2 cup finely chopped kale
2 tsp. coconut oil
2 Tbsp. coconut aminos
1/2 garlic clove, minced
1/2 tsp. grated ginger
1/2 cup baked tofu
1/2 cup baked sweet potato
2 Tbsp. Vinaigrette
Garnish with sesame seeds & red pepper flakes
Preparation
In a pan over medium heat, saute cooked barkley and chopped kale with coconut oil, coconut aminos, garlic, and giner for about 5 minutes, or until the kale has wilted.
Add the barley mixture to a bowl. Top with baked tofu and sweet potato.
Drizzle with Creamy Citrus Vinaigrette. Garnish with sesame seeds and red pepper flakes.
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