This healthy vegan bowl is wonderful – the avocado pairs perfectly with the crispy broccoli.

• 2 lb Broccoli
• 2 tbsp olive oil
• Salt
• 1 c cooked brown rice
• 4 scallions, sliced thin
• 1 inch piece of ginger, grated
• 2 avocados, halved
• Ponzu sauce
• Furikake
• 1 lemon quartered

Cut Broccoli into tree like segments, toss with olive oil and season with salt. Roast at 500 for 10 – 12 minutes, turning to evening cool.

Toss rice with ginger and scallions, divide among bowls, too with broccoli, avocado, ponzu, furikake and lemon wedge.

Serves 4.