By admin Dinner dairy free, gluten free, Sugar Free, vegan
April 23, 2016
1Finely chop vegetables (except avocado and sprouts) and toss them into hot rice/quinoa. This cooks them a bit, while saving the nutrient value.
2Garnish with avocado and sprouts
3Season and dress to taste.
1/2 head of broccoli
1 cup of chickpeas
1 tablespoon purple onion, finely chopped
1 grated or finely chopped carrot
1 clove garlic, minced
¼ cup hemp seeds
½ cup diced oil-cured olives
Sea salt or tamari to taste
1 tablespoon olive oil or flax seed oil
1 avocado chopped or sliced
Broccoli sprouts
Dash of cayenne (optional)
Can be served with brown rice or quinoa