Quinoa & Greens Vegan Detox Bowl - 15 minute meal - Natalie Brady

Ingredients

• 3 cups kale, stems removed
• 1 cup quinoa, cooked (about 1/2 cup uncooked)
• 400 g can of organic chickpeas
• 1 small avocado (or 1/2 a large), sliced
• 1 head of broccoli, cut into florets
• sprinkle of pumpkin seeds
• 2 tsp coconut oil
• salt/pepper to taste
• 2 tbsp tahini
• juice from 1/2 lemon
• 3 tbsp extra virgin olive oil
• 1-2 tbsp of water
• 1 clove of garlic
• pinch of sea salt