Spo Hero Recipe

If you don't already have cooked rice and quinoa, cook 1 cup brown rice and 1/2 cup quinoa according to package instructions to yield the listed amounts. Spread warm cooked rice and quinoa in a shallow bowl to cool slightly and keep separate until plating. Lightly wilt the baby spinach by tossing in a dry skillet over medium heat for 1–2 minutes until just softened; set aside.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss sweet potato cubes, red bell pepper pieces and red onion wedges with 2 tbs olive oil, smoked paprika, ground cumin, 1 tsp kosher salt and 1 tsp black pepper until evenly coated. Spread in a single layer and roast 20–25 minutes, stirring once halfway, until tender and edges caramelize. Remove from oven and keep warm.

While vegetables roast, heat 1 tbs olive oil in a medium nonstick skillet over medium-high heat. Add drained chickpeas and cook, stirring, 3–4 minutes to warm and begin to crisp. Add garlic powder, ground coriander, chili flakes, lemon zest and 1/2 tsp salt; continue to cook 2–3 minutes, pressing a few chickpeas lightly with the back of a spoon to create a slightly smashed texture. Taste and adjust seasoning. Remove from heat.

In a small bowl combine rice vinegar, sugar and 1/4 tsp salt and stir until dissolved. Add cucumber half-moons and shredded carrot, toss to coat and let sit 5–10 minutes to quick-pickle. Stir in sliced scallions and chopped cilantro just before assembling.

Whisk together tahini, yogurt, lemon juice, warm water, minced garlic, maple syrup and 1/4 tsp salt until smooth and pourable. If too thick, add additional warm water 1 tsp at a time to reach desired consistency. Taste and adjust lemon, salt or sweetness.

Assemble bowls: divide rice/quinoa mixture among 4 bowls (about 3/4–1 cup base per serving). Arrange wilted spinach, roasted vegetables and spiced chickpeas in separate sections on top of the grain base. Spoon a few tablespoons of quick-pickled cucumber and carrot over each. Drizzle 1–2 tbs creamy tahini sauce over each bowl, sprinkle toasted sesame seeds and crushed nuts, and serve with a lemon wedge alongside for extra brightness.