1-16 oz bag Brussels sprouts, sliced
1-10 oz pkg. riced butternut squash
2 tbs. garlic olive oil
1-15 oz can garbanzo beans
Heat pan to medium heat with garlic olive oil and cook Brussels sprouts. Set aside. Do the same with butternut squash. Add garbanzo beans and lime. Toss together.
2 tbs. Greek yogurt
2 tbs. Red Apple balsamic vinegar
1 tbs Almond oil
1 tbs Garlic olive oil
1/2 tsp smoked paprika
1/2 tsp turmeric
Mix the dressing into above mixture and chill. Serve over greens and avocado slices. Top with sunflower kernels.