If using freshly cooked grains, cook according to package instructions and let cool slightly. Measure 2 cups cooked grains and fluff with a fork. If using leftover grains, reheat gently or use at room temperature.

Prepare protein

If using grilled chicken: slice 1 large cooked breast into bite-sized pieces to yield 2 cups. If using tofu: press, sauté or bake until golden and cut into cubes. If using chickpeas: drain, rinse, and optionally roast with 1 tsp olive oil and a pinch of salt at 400°F (200°C) for 15–20 minutes for extra texture.

Vegetables & Toppings

Wash and dry mixed greens. Arrange 2 cups greens as a bed in a large bowl or two serving bowls. Add 2 cups cooked grains and 2 cups prepared protein on top or mixed through, depending on preference.

Prepare vegetables: shred carrots, slice cucumber, halve cherry tomatoes, and slice avocado. Roast or warm seasonal vegetables if using: toss 0.75 cups chopped veg with 1 tsp olive oil and a pinch of salt; roast at 425°F (220°C) for 12–15 minutes until tender-crisp.

Assemble toppings: scatter shredded carrots (0.5 cup), cucumber (0.5 cup), cherry tomatoes (0.5 cup), roasted vegetables (0.75 cup), avocado (0.5 cup), pickles (0.25 cup) and sprinkle 2 tbsp chopped herbs and 2 tbsp crunchy topping evenly over the bowl(s).

Sauce / Dressing

Make the dressing: in a small bowl or jar combine 3 tbsp olive oil, 2 tbsp lemon juice or vinegar, 1 tsp mustard, 1 tsp honey or maple syrup, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust seasoning.

Dress the bowl: drizzle about half the dressing over the assembled bowl and toss lightly to combine, adding more dressing to taste (reserve extra in the fridge).

Optional Add-ins

Finish: sprinkle 1/4 cup crumbled cheese if using, and add hot sauce or chili flakes for heat. Add extra dressing if desired. Serve immediately.