Whole grains paired with fresh vegetables, protein, and creamy tahini create a vibrant, nourishing bowl.
# What You'll Need:
→ Grains
01 - 1 cup uncooked quinoa or brown rice
02 - 2 cups water
→ Proteins (choose one)
03 - 14 oz firm tofu, pressed and cubed
04 - 2 boneless, skinless chicken breasts (approximately 10.5 oz), sliced
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup shredded carrots
07 - 1 cup baby spinach
08 - 1 cup steamed broccoli florets
09 - 1 ripe avocado, sliced
10 - 2 radishes, thinly sliced
11 - 2 tbsp pickled red onions (optional)
→ Dressing
12 - 3 tbsp tahini
13 - 2 tbsp lemon juice
14 - 1 tbsp olive oil
15 - 1 tbsp maple syrup or honey
16 - 2 tbsp water (to thin dressing)
17 - 1 small garlic clove, minced
18 - Salt and pepper, to taste
→ Toppings
19 - 2 tbsp toasted sesame seeds
20 - Fresh coriander or parsley, chopped
# How To Make It:
01 - Prepare quinoa or brown rice according to package directions. Fluff with a fork and keep warm.
02 - For tofu: Toss cubes with olive oil, salt, and pepper. Bake at 400°F for 20 minutes, turning halfway until golden. For chicken: Season slices with salt and pepper, then sauté in olive oil over medium heat for 6 to 8 minutes until fully cooked.
03 - Halve cherry tomatoes, shred carrots, steam broccoli florets until tender, slice avocado, and thinly slice radishes.
04 - Whisk together tahini, lemon juice, olive oil, maple syrup or honey, water, minced garlic, salt, and pepper until smooth and creamy.
05 - Divide cooked grains evenly among four bowls. Arrange prepared vegetables and chosen protein on top in separate sections. Drizzle generously with tahini dressing.
06 - Sprinkle toasted sesame seeds and chopped fresh herbs over the bowls. Add pickled red onions if desired. Serve immediately.
