Sonny Bowl (CF, V)

Ingredients:
1c. brown rice (to cook use 1.5c water, boil then keep on low for 30-40 minutes)
1 can chick peas (rinsed)
1 sm. zucchini (sliced)
1 sm. carrot (sliced)
1 sm. red onion (diced and sautéed with garlic and agave nectar)
Fresh pineapple chucks (or from a can if needed - 1 can, reserve some of the juice for the sauce)
1 sm. avocado (diced)
Sauce:
Mix over low heat: 2T sesame oil add 1 clove minced garlic & sauté add red onion and 2T agave nectar, sauté till soft remove from heat and add 1t curry powder, 1/4t turmeric spice, 1/8t Celtic sea salt, 2 pinches cinnamon. Stir and add to sautéed vegetables.

Combine zucchini, carrot, pineapple in sauté pan, simmer over medium heat until veggies are soft. Combine with chickpeas and sauce. Add over brown rice, add avocado. Add sliced almonds for topping.