# What You 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 OR 2 boneless skinless chicken breasts (about 10 oz), sliced
→ Fresh Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup shredded carrots
06 - 1 cup baby spinach
07 - 1 cup steamed broccoli florets
08 - 1 ripe avocado, sliced
09 - 2 radishes, thinly sliced
10 - 2 tablespoons pickled red onions (optional)
→ Creamy Tahini Dressing
11 - 3 tablespoons tahini
12 - 2 tablespoons lemon juice
13 - 1 tablespoon olive oil
14 - 1 tablespoon maple syrup or honey
15 - 2 tablespoons water
16 - 1 small garlic clove, minced
17 - Salt and pepper to taste
→ Garnish
18 - 2 tablespoons toasted sesame seeds
19 - Fresh cilantro or parsley, chopped
# Directions:
01 - Cook quinoa or brown rice according to package directions. Fluff with fork 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. For chicken: Season with salt and pepper, sauté in skillet with olive oil over medium heat 6-8 minutes until cooked through.
03 - Halve cherry tomatoes, shred carrots, steam broccoli until tender-crisp, slice avocado and radishes.
04 - Combine tahini, lemon juice, olive oil, maple syrup or honey, water, garlic, salt, and pepper. Whisk until smooth and creamy.
05 - Divide cooked grains among 4 bowls. Arrange vegetables and protein in sections on top. Drizzle generously with tahini dressing.
06 - Sprinkle with toasted sesame seeds and fresh herbs. Add pickled onions if desired. Serve immediately.
