# Ingredient List:
→ Grains
01 - 1 cup quinoa or brown rice, uncooked
02 - 2 cups water
→ Proteins
03 - 14 oz firm tofu, pressed and cubed
04 - 2 boneless skinless chicken breasts, 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
# How-to Steps:
01 - Prepare quinoa or brown rice according to package directions. Cook until tender and liquid is absorbed. 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. Sauté in skillet with olive oil over medium heat for 6–8 minutes until cooked through and lightly browned.
03 - While grains and protein cook, halve cherry tomatoes, shred carrots, and steam broccoli until tender-crisp. Slice avocado and radishes thinly. Arrange all vegetables on a platter or in separate bowls for easy 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. Adjust consistency with additional water if needed. Taste and adjust seasoning.
05 - Divide cooked grains evenly among 4 shallow bowls. Arrange vegetables and protein in sections over the grains. Drizzle generously with tahini dressing. Sprinkle with toasted sesame seeds and fresh herbs. Add pickled onions if desired. Serve immediately while components are at their best.
