Whole grains, colorful vegetables, protein choice, and creamy tahini dressing create this balanced modern bowl.
# What You'll Need:
→ Grains
01 - 1 cup quinoa or brown rice, uncooked
02 - 2 cups water
→ Proteins (choose one)
03 - 14 oz firm tofu, pressed and cubed
04 - OR 2 boneless, skinless chicken breasts (about 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)
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
# Directions:
01 - Prepare quinoa or brown rice according to package directions. Fluff with a fork when finished and set aside.
02 - For tofu: Toss cubes with olive oil, salt, and pepper. Bake at 400°F for 20 minutes, turning halfway, until golden brown. For chicken: Season slices with salt and pepper. Sauté in a skillet with olive oil over medium heat for 6–8 minutes until cooked through.
03 - While grains and protein cook, halve the cherry tomatoes, shred carrots, steam broccoli until tender-crisp, slice avocado and radishes.
04 - Whisk together tahini, lemon juice, olive oil, maple syrup or honey, water, garlic, salt, and pepper until smooth and creamy. Add more water if needed to reach desired consistency.
05 - Divide cooked grains among 4 bowls. Arrange vegetables and protein on top in sections. Drizzle generously with tahini dressing.
06 - Sprinkle with toasted sesame seeds and fresh herbs. Add pickled onions if using. Serve immediately.
