Ingredients

Bowl
1/2 cup short-grain brown rice, wild rice, or quinoa
2 cups broccoli florets
1/2 cup sauce (see recipe below)
2 cups cooked adzuki beans
1/2 cup carrots, diced
1/2 cup cucumber, diced
2 radishes, thinly sliced
1/2 an avocado, diced
1 sheet of nori, cut into thin strips
1 green onion, thinly sliced
1 tablespoon sesame seeds

Sauce
It’s called “Almond Coconut Lime Sauce” in the cookbook, but I’ve been referring to it as the “Exceptional Sauce.” It’s very delicious. 
3 tablespoons coconut milk
1/4 cup almond butter
1 tablespoon lime juice
2 teaspoons tamari (or coconut aminos)
2 teaspoons maple syrup
dash of cayenne, to taste

Instructions

Cook the rice or quinoa. Meanwhile, boil water in a saucepan, add broccoli florets and cook for 3 minutes. Then remove, drain, and set aside.

Make the Exceptional Sauce by combining all ingredients in the blender.

Divide the rice between two bowls and add about 1 cup of beans to each. Add all other veggies, sesame seeds, and some sauce. Yum! (If you are saving one serving as leftovers, add avocado and nori right before you eat it.)

Inspiration
This recipe is from The Living Kitchen by Tamara Green and Sarah Grossman

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Listening
A dharma talk called Illness as a Doorway to Freedom by Nikki Mirghafori