Take 2 large bowl-shaped plates and cover them half with the quinoa and half with the chickpeas.
Open the pack of beet dices, sprouts and carrots and spread contents evenly over the 2 bowls. Make sure each one has the same amount in the same place. Do the same with the edamame beans.
Peal and cut an avocado into even slices. Add one half to each bowl.
Chop and mix the coriander and parsley. Sprinkle on top of each bowl.
Generously squeeze lemon or lime on top as the finishing touch.
Add flaky sea salt to your liking.
Rock’n roll baby!