# What You’ll Need:
→ Grains Base
01 - 1 cup quinoa or brown rice, uncooked
02 - 2 cups water
→ Protein Options
03 - 14 oz firm tofu, pressed and cubed
04 - 2 boneless skinless chicken breasts, sliced
→ Fresh 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
→ Creamy Tahini 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
17 - 1 small garlic clove, minced
18 - Salt and black pepper
→ Garnishes
19 - 2 tbsp toasted sesame seeds
20 - Fresh coriander or parsley, chopped
# How-To:
01 - Cook quinoa or brown rice according to package directions. Fluff with fork and set aside.
02 - Toss tofu cubes with olive oil, salt, and pepper. Bake at 400°F for 20 minutes, turning halfway until golden brown.
03 - Season chicken with salt and pepper. Sauté in skillet with olive oil over medium heat for 6-8 minutes until cooked through.
04 - Halve cherry tomatoes, shred carrots, steam broccoli florets until tender-crisp, slice avocado and radishes.
05 - Combine tahini, lemon juice, olive oil, maple syrup, water, garlic, salt, and pepper in bowl. Whisk until smooth and creamy.
06 - Divide cooked grains among 4 bowls. Arrange vegetables and protein in sections. Drizzle with tahini dressing generously.
07 - Sprinkle toasted sesame seeds and fresh herbs over each bowl. Top with pickled onions if desired. Serve immediately.
