# What You 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 - 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
→ 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 pepper to taste
→ Toppings
19 - 2 tbsp toasted sesame seeds
20 - Fresh coriander or parsley, chopped
# Step-by-Step Guide:
01 - Cook the quinoa or brown rice according to package instructions. Fluff with a fork and set aside until ready to assemble.
02 - For tofu: Toss cubes with olive oil, salt, and pepper. Bake at 400°F for 20 minutes, turning halfway, until golden and crispy. 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. Set aside each vegetable separately.
04 - Whisk together tahini, lemon juice, olive oil, maple syrup or honey, water, minced garlic, salt, and pepper until smooth and creamy. Adjust consistency with additional water if needed.
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 desired. Serve immediately while vegetables are crisp and dressing is fresh.
