🥣 Ingredients (aka what I had on hand):

• 1 can low-sodium garbanzo beans

• Olive oil, paprika, garlic powder, oregano, salt

• Frozen broccoli

• Cod fillet (or any white fish)

• Cooked white rice (leftover or fresh)

• Macro greens (I used a broccoli blend)

For the Sauce:

• 1 yellow bell pepper

• 1 handful cilantro

• 1 garlic clove

• Juice of 1 lemon

• Salt to taste

• Olive oil + splash of water to blend

🔥 How It Came Together

1. Simmer the chickpeas with olive oil, paprika, garlic powder, oregano, and salt for 15 mins.

2. Roast the frozen broccoli at 375°F for 15–20 mins until crispy.

3. Thaw cod under cold water, then season with olive oil, turmeric, paprika, salt. Roast for 20 mins.

4. Warm up leftover rice.

5. Blend all sauce ingredients until creamy and smooth.

6. Build your bowl: rice, greens, chickpeas, broccoli, fish, sauce. Breathe. Eat.

🌱 Why It Works
This bowl is quick, but it’s powerful:

• Chickpeas = protein + fiber for blood sugar balance

• Cod = lean, brain-boosting omega-3s

• Broccoli + microgreens = detox, minerals, and crunchy joy

• Yellow pepper sauce = vitamin C bomb + zesty glow

It's not gourmet. It’s real.
Because nourishment isn’t about perfection —
it’s about listening, choosing, and showing up with what you have.
This bowl?
It’s proof that even on the busiest days, you can still feed yourself like you matter.

Grab your coffee. Dive in. Let the bowl hold you, too.