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Ingredients
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Base
Proteins
Vegetables
Toppings
Dressings
Method
Base Preparation
- 1
Cook the Base
Choose your base: either brown rice or quinoa. Rinse them under cold water before cooking. For brown rice, combine 1 cup with 2 cups of water in a pot, bring to a boil, reduce heat, cover, and simmer for 45 minutes. For quinoa, combine 1 cup with 2 cups of water, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork once done.
- 2
Prepare Mixed Greens
Wash and dry mixed greens thoroughly. You can use a salad spinner for best results. Set aside.
Protein Preparation
- 3
Grill Chicken Breast
Season chicken breast with salt and pepper. Grill on medium heat for about 6-7 minutes per side or until fully cooked. Let it rest for a few minutes before slicing.
- 4
Prepare Tofu
Press tofu to remove excess moisture. Cut into cubes and pan-fry in a non-stick skillet over medium heat until golden brown, about 10 minutes.
- 5
Cook Chickpeas
If using canned chickpeas, rinse and drain them. If using dried chickpeas, soak them overnight and cook until tender. Season with salt and pepper.
Vegetable Preparation
- 6
Chop Vegetables
Cut cherry tomatoes in halves, dice cucumber, and chop bell pepper into bite-size pieces. For avocado, slice in half, remove pit, and scoop out the flesh with a spoon. Cut into slices.
Assembly
- 7
Build Your Bowl
Start with a layer of your chosen base (brown rice or quinoa). Add a generous handful of mixed greens. Top with your choice of protein (grilled chicken, tofu, or chickpeas), followed by the chopped vegetables. Add toppings like feta cheese, sliced almonds, and hummus.
- 8