Colorful bowl with grains, veggies, protein choice, and tahini dressing for a wholesome meal.
# What You Need:
→ Grains
01 - 1 cup (6.35 oz) quinoa or brown rice, uncooked
02 - 2 cups (16.91 fl oz) water
→ Proteins (choose one)
03 - 14 oz firm tofu, pressed and cubed
04 - 2 boneless, skinless chicken breasts (approximately 10.6 oz), sliced
→ Vegetables
05 - 1 cup (5.3 oz) cherry tomatoes, halved
06 - 1 cup (3.5 oz) shredded carrots
07 - 1 cup (2.5 oz) baby spinach
08 - 1 cup (5.3 oz) steamed broccoli florets
09 - 1 ripe avocado, sliced
10 - 2 radishes, thinly sliced
11 - 2 tbsp pickled red onions (optional)
→ 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 (to thin)
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
# Directions:
01 - Prepare quinoa or brown rice according to package directions. Fluff with a fork and keep warm.
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 slices with salt and pepper and sauté in a skillet with olive oil over medium heat for 6 to 8 minutes until fully cooked.
03 - Halve cherry tomatoes, shred carrots, steam broccoli until tender, slice avocado and radishes thinly.
04 - Whisk tahini, lemon juice, olive oil, maple syrup or honey, water, garlic, salt, and pepper until smooth and creamy.
05 - Divide cooked grains evenly among 4 bowls. Arrange prepared vegetables and protein on top in sections.
06 - Drizzle dressing generously over bowls. Sprinkle toasted sesame seeds and chopped fresh herbs. Add pickled red onions if desired and serve immediately.
