# What You’ll Need:
→ Vegetables
01 - 1 large head broccoli, cut into florets
02 - 1 red onion, thinly sliced
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
→ Grains
07 - 1 cup quinoa or brown rice, uncooked
08 - 2 cups water or vegetable broth
→ Tahini Sauce
09 - 1/3 cup tahini
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon maple syrup or honey
12 - 1 garlic clove, minced
13 - 3 to 5 tablespoons water
14 - Salt to taste
→ Toppings
15 - 2 tablespoons toasted sesame seeds
16 - 1/4 cup fresh parsley, chopped
17 - 1 avocado, sliced
18 - Lemon wedges
# How-To:
01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Toss broccoli florets and red onion slices with olive oil, smoked paprika, sea salt, and black pepper. Distribute evenly across the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring once at the midpoint, until broccoli achieves golden color with crispy edges.
04 - Rinse quinoa or rice under cold running water. Combine with water or vegetable broth in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until tender and fluffy, approximately 15 minutes for quinoa or 35 minutes for brown rice. Fluff with a fork.
05 - Whisk together tahini, fresh lemon juice, maple syrup or honey, minced garlic, and salt in a mixing bowl. Gradually incorporate water while whisking until the sauce reaches a smooth, pourable consistency.
06 - Distribute cooked grains equally among serving bowls. Top each portion with roasted broccoli and caramelized onions. Drizzle generously with prepared tahini sauce.
07 - Top with toasted sesame seeds, fresh parsley, avocado slices, and lemon wedges. Serve while warm.
