Warm the cooked rice: transfer 2 cups cooked rice to a microwave-safe bowl and heat 1–2 minutes until steaming, or reheat covered in a 350°F (175°C) oven for 8–10 minutes. Fluff with a fork and season lightly with salt.

If using quinoa, fluff 1 cup cooked quinoa with a fork and keep warm or at room temperature.

Rinse and dry 2 cups mixed greens; set aside.

Prepare protein options

Grilled chicken

Season 8 oz chicken breast with salt and pepper (and optional garlic powder). Grill over medium-high heat 6–8 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes then slice thinly.

Pan-seared tofu

Press tofu for 20 minutes to remove excess water. Slice into 8 oz worth of pieces, toss with 1 tsp soy sauce, then pan-sear in 1 tbsp oil over medium-high heat 3–4 minutes per side until golden.

Chimichurri flank steak

Season 8 oz flank steak with salt and pepper. Sear over high heat 3–4 minutes per side for medium-rare (adjust to preference). Let rest 5 minutes, slice thinly across the grain, and toss with 1–2 tbsp chimichurri sauce.

Pan-seared salmon

Pat 6 oz salmon dry, season with salt and pepper. Sear skin-side down in 1 tbsp oil over medium-high heat 4–5 minutes, flip and cook 1–2 minutes more until just cooked through. Flake into large pieces.

Prepare veggies & toppings

Roast vegetables: toss 1 cup chopped seasonal vegetables with 1 tbsp oil and a pinch of salt. Roast at 425°F (220°C) for 18–22 minutes until tender and slightly charred.

Prepare fresh toppings: shred 1 cup carrots, dice 1 cup cucumber, slice 1 avocado, and drain 1/4 cup pickled red onion. Toast 1 tbsp sesame seeds in a dry pan 1–2 minutes until fragrant.

Chop 2 tbsp fresh herbs and set all toppings ready for assembly.

Make sauces & final seasoning

If using soy-ginger dressing: whisk 3 tbsp soy-ginger dressing or combine 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1 tsp sesame oil. Adjust to taste.

If using creamy herb dressing: whisk 2 tbsp mayonnaise or yogurt with 1 tbsp lemon juice and 1 tbsp chopped herbs; season to taste.

Assemble bowls

Portion the base: divide the warmed rice (about 1 cup cooked rice or 1/2 cup rice + 1/2 cup quinoa) and 1 cup mixed greens between two bowls (adjust portions for single upgrade as needed).

Add protein: top each bowl with your selected protein (approximately 4 oz chicken, tofu, steak, or 3 oz salmon per serving).

Add vegetables and toppings: distribute roasted veg, shredded carrots, diced cucumber, avocado slices, and pickled red onion evenly between the bowls. Sprinkle toasted sesame seeds and chopped herbs over each bowl.

Finish with dressing and citrus: drizzle 1.5 tbsp soy-ginger dressing (or 1 tbsp creamy herb) over each bowl, squeeze a wedge of lemon or lime, and season with salt and pepper to taste.

Serve immediately while warm (rice/quinoa and protein) and crisp (greens/toppings).