1 cup cooked quinoa, brown rice, or farro
1 cup massaged kale or spinach
1 red bell pepper (sliced)
1 tbsp olive oil or avocado oil
1 (15 oz) can chickpeas (drained, rinsed, and roasted* with spices)
½ block baked tofu (marinated in soy sauce + garlic)
¼ cup shredded purple cabbage
½ cup cherry tomatoes (halved)
Handful of sprouts or microgreens
Pickled red onions (optional)
1 tbsp maple syrup or agave
Pumpkin seeds or hemp hearts
Fresh herbs (cilantro, parsley)
Cook your grain of choice (quinoa, rice, etc.) according to package instructions. For massaged kale, remove stems, chop leaves, and rub with a bit of olive oil and lemon juice to soften.
Preheat oven to 400°F (200°C). Toss diced sweet potato, broccoli, and bell pepper with oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized.
For crispy chickpeas: Toss drained chickpeas with 1 tsp olive oil, ½ tsp smoked paprika, ½ tsp garlic powder, and a pinch of salt. Roast at 400°F (200°C) for 20–25 minutes.
For tofu: Press tofu to remove moisture, cube, marinate in soy sauce + garlic, and bake at 400°F (200°C) for 20 minutes.
Divide the base (grains or greens) between bowls. Top with roasted veggies, protein, fresh veggies, avocado, and sprouts.
Whisk together tahini, lemon juice, maple syrup, garlic, and water until smooth. Add salt and pepper to taste. Drizzle over the bowls.
Sprinkle with seeds, herbs, or a dollop of hummus. Serve immediately!
