Bowl Recipe

Cook or reheat grains

If you don't have cooked grains ready, cook short-grain brown rice and quinoa according to package instructions. Combine 2 cups cooked rice and 1 cup cooked quinoa and keep warm. If using leftovers, reheat gently in a microwave or on the stovetop with a splash of water until warm, about 2–3 minutes.

Prepare chicken

Pat the chicken breast dry, season lightly with 1/8 tsp salt and 1/8 tsp pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the chicken 5–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly.

Prepare tofu (alternative or additional)

Press the tofu for 10–15 minutes to remove excess moisture if time allows. Cut into 3/4-inch cubes. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high. Add tofu cubes in a single layer and cook without moving 3–4 minutes until golden, then flip and brown other sides 3–4 minutes. Season with a pinch of salt and 1 tsp soy sauce while cooking. Remove from heat and set aside.

Prepare vegetables: rinse spinach and dry well. Slice cucumber, red pepper, and scallions. Halve and pit the avocado and slice. If edamame is frozen, thaw and warm briefly in boiling water 1–2 minutes then drain. Arrange the spinach, shredded carrots, cucumber, red pepper, edamame, sliced avocado and scallions in separate small piles or sections around a bowl so they sit atop the grain base.

Toast sesame seeds in a small dry skillet over medium heat 1–2 minutes until fragrant and lightly golden; watch carefully to avoid burning. Set aside.

Make dressing: in a small bowl whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp honey (or maple syrup), 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp chili crisp or sriracha (optional), 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust — add more honey for sweetness, more vinegar for brightness, or more chili for heat.

Divide the warm grain mixture between two bowls (about 1 cup rice + 1/2 cup quinoa per serving).

Arrange the prepared vegetables and toppings on top of the grains in sections: spinach, shredded carrots, cucumber, red pepper, edamame, avocado, and scallions.

Place sliced chicken (or tofu) on top of each bowl.

Drizzle the dressing evenly over the two bowls (about half the dressing per bowl). Sprinkle toasted sesame seeds on top.

Serve immediately. Extra dressing can be stored in the refrigerator up to 3 days.