Gratitude Bowl Recipe | Dr. McDougall

Ingredients

• 2 Tbsp Vegetable broth
• 1 Onion, diced
• 1 Carrot, sliced
• 1/4 Pound Fresh shiitake mushrooms, stems discarded and caps thinly sliced
• 2 Cups Broccoli florets
• 2 Cups Kale, coarsely chopped
• 1 Zucchini, halved lengthwise and sliced
• 4-6 Cups Cooked brown rice or quinoa
• 1 Cup Mung bean sprouts
• 1 Avocado, peeled and chopped (optional)