# List of Ingredients:
→ 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 tablespoons pickled red onions
→ Tahini Dressing
12 - 3 tablespoons tahini
13 - 2 tablespoons lemon juice
14 - 1 tablespoon olive oil
15 - 1 tablespoon maple syrup or honey
16 - 2 tablespoons water
17 - 1 small garlic clove, minced
18 - Salt and freshly ground black pepper
→ Garnishes
19 - 2 tablespoons toasted sesame seeds
20 - Fresh cilantro or parsley, chopped
# Directions:
01 - Cook quinoa or brown rice according to package directions using 2 cups water. Fluff with a fork once cooked and set aside to cool slightly.
02 - For tofu: Toss cubed tofu with olive oil, salt, and pepper. Bake at 400°F for 20 minutes, turning halfway, until golden and crispy. For chicken: Season sliced chicken with salt and pepper. Sauté in a skillet over medium heat with olive oil for 6-8 minutes until fully cooked through.
03 - While grains and protein cook, halve the cherry tomatoes, shred carrots, steam broccoli until tender-crisp, slice avocado into wedges, and thinly slice radishes.
04 - Combine tahini, lemon juice, olive oil, maple syrup (or honey), water, minced garlic, salt, and pepper in a small bowl. Whisk vigorously until completely smooth and creamy.
05 - Divide cooked grains evenly among 4 bowls. Arrange vegetables and protein in sections over the grains. Drizzle generously with tahini dressing.
06 - Sprinkle toasted sesame seeds and fresh herbs over each bowl. Add pickled onions if desired. Serve immediately while vegetables are crisp.
