Build Your Own Organic Bowls Recipe

Cook grains in advance

Prepare brown rice and quinoa according to package instructions. For brown rice: rinse, boil in salted water, simmer 40–45 minutes until tender, then fluff. For quinoa: rinse, simmer 15 minutes until water is absorbed, then fluff. Allow to cool slightly and keep warm or refrigerate if making ahead.

Spread baby spinach in the bottom of each bowl (about 1/2 cup per serving) as the leafy base just before assembly so it stays fresh.

Preheat oven to 425°F (220°C). Toss sweet potato, cauliflower, and broccoli with olive oil, sea salt and black pepper on a baking sheet in a single layer.

Roast for 20–25 minutes, turning once halfway, until vegetables are tender and edges are golden. Remove from oven and set aside.

Pat tofu dry and press out excess water. Cut into 1-inch cubes. Toss cubes with sesame oil, smoked paprika, cumin and a pinch of salt.

Heat a nonstick skillet over medium-high heat. Add a splash of oil and sear tofu cubes 3–4 minutes per side until golden and slightly crisp. Remove and keep warm.

In the same skillet, add drained chickpeas with a pinch of salt and a light sprinkle of smoked paprika. Cook 4–5 minutes, stirring occasionally, until chickpeas are warmed and slightly crisped on the edges. Remove from heat.

Whisk together tahini, lemon juice, maple syrup, minced garlic, tamari, and red pepper flakes in a small bowl. Add water, one tablespoon at a time, until the dressing reaches a pourable, creamy consistency (about 2–3 tablespoons). Taste and adjust acidity or sweetness as desired.

Prepare toppings: halve cherry tomatoes, thinly slice cucumber, shred red cabbage, slice avocado just before assembly to prevent browning, and chop cilantro. Slice green onions on the diagonal.

Divide cooked grains among four bowls: combine 1/2 cup brown rice + 1/4 cup quinoa per bowl (adjust to preference).

Arrange roasted vegetables (approx. 1/2 cup), seared tofu (about 2 oz per bowl), and chickpeas (about 1/4 cup) in sections over the grains. Add a handful of baby spinach and the fresh toppings (sliced avocado, tomatoes, cucumber, cabbage) on top.

Drizzle 1–2 tablespoons of the tahini dressing over each bowl, sprinkle toasted sesame seeds and chopped cilantro, and add a lime wedge and pickled ginger on the side. Serve immediately.