Spiced Chickpea Buddha Bowl

Serves 2

2 tablespoons coconut oil

1 onion, chopped

1 clove garlic, chopped

1-inch piece of ginger, grated

1 can chickpeas, drained and rinsed

1 teaspoon garam masala

sea salt and black pepper

1/2 bunch cilantro, chopped

1 avocado, sliced

Melt coconut oil in small pot. When the oil is melted, add onion, garlic, and ginger. Sauté for about 3 minutes until fragrant. Add chickpeas, garam masala, sea salt and black pepper. Sauté until warmed through. Serve with cilantro, avocado, steamed beets, and brown rice


2 large beets

Cut beets into quarters. Fill a large pot with about 1-inch of water. Top with a steam basket. Place beets in basket. Cover and let steam for about 10 minutes. Beets are done when they can be easily pierced with a fork.  OR find a already steamed beets at your store or use canned beets.  Make it easy!