Buddha Bowl | Glenda Britton, RHN

Ingredients

• 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
• u00bc cup hemp seeds
• u00bd 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