# What You Need:
→ Grains
01 - 1 cup quinoa or brown rice, uncooked
02 - 2 cups water
→ Proteins
03 - 14 oz firm tofu, pressed and cubed OR 2 boneless skinless chicken breasts (about 10 oz), sliced
→ 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 tbsp pickled red onions (optional)
→ Tahini Dressing
11 - 3 tbsp tahini
12 - 2 tbsp lemon juice
13 - 1 tbsp olive oil
14 - 1 tbsp maple syrup or honey
15 - 2 tbsp water
16 - 1 small garlic clove, minced
17 - Salt and pepper, to taste
→ Toppings
18 - 2 tbsp toasted sesame seeds
19 - Fresh coriander or parsley, chopped
# How to Make It:
01 - Cook quinoa or brown rice according to package directions. Fluff with a fork and set aside, keeping warm until assembly.
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, then sauté in a skillet with olive oil over medium heat for 6-8 minutes until cooked through.
03 - While grains and protein cook, halve cherry tomatoes, shred carrots, steam broccoli until tender-crisp, slice avocado and radishes. Have all vegetables ready for assembly.
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. Add more water if needed for desired consistency.
05 - Divide cooked grains evenly among 4 bowls. Arrange vegetables and protein in sections atop the grains. Drizzle generously with tahini dressing, then sprinkle with toasted sesame seeds and fresh herbs. Add pickled onions if desired. Serve immediately.
