A vibrant bowl with quinoa, roasted vegetables, protein, and tangy tahini dressing. Perfect balanced meal ready in under an hour.
# What You Need:
→ Grains
01 - 1 cup quinoa or brown rice, uncooked
02 - 2 cups water
→ Proteins (choose one)
03 - 14 ounces firm tofu, pressed and cubed
04 - 2 boneless skinless chicken breasts (about 10.5 ounces), 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 tablespoons pickled red onions (optional)
→ 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 pepper to taste
→ Toppings
19 - 2 tablespoons toasted sesame seeds
20 - Fresh coriander or parsley, chopped
# Step-by-Step:
01 - Prepare quinoa or brown rice according to package instructions. Fluff with a fork and set aside to cool slightly.
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 and lightly browned.
03 - Halve the cherry tomatoes, shred the carrots, steam the broccoli until tender-crisp, slice the avocado and radishes. Have all vegetables ready for assembly.
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 grains and vegetables are still slightly warm.
