If not already cooked, rinse 1 cup quinoa and 1/2 cup farro. Cook quinoa according to package (generally 1:2 ratio, simmer 15 minutes) and farro until tender (about 20–30 minutes). Fluff with a fork and let cool to warm temperature. For this recipe use 2 cups cooked quinoa and 1 cup cooked farro.

Greens & Veggies

Roast sweet potato

Preheat oven to 425°F (220°C). Toss 2 cups cubed sweet potato with 1/2 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, and a pinch (about 1/4 teaspoon) salt. Spread on a baking sheet in a single layer and roast 20–25 minutes, turning once, until tender and lightly caramelized. Remove and cool slightly.

Steam broccoli

Steam or blanch 1 cup broccoli florets for 3–4 minutes until bright green and tender-crisp. Immediately plunge into cold water or run under cold water to stop cooking and preserve color; drain well.

Prep fresh components

Rinse and dry 3 cups baby spinach. Thinly shred or slice 1 cup red cabbage. Halve 1 cup cherry tomatoes. Slice 1 avocado just before serving to prevent browning.

Protein & Legumes

Crisp chickpeas

Preheat a skillet over medium heat with 1/2 tablespoon olive oil. Pat 1 cup drained, rinsed chickpeas dry with a towel. Add chickpeas to skillet, sprinkle 1/4 teaspoon smoked paprika and a pinch of salt and pepper, and cook, shaking pan occasionally, for 8–10 minutes until edges are golden and slightly crisp. Remove from heat.

Pan-fry tofu

Press and drain 200 g extra-firm tofu, then cut into 1/2-inch cubes. Toss tofu cubes with 1/2 tablespoon olive oil, 1/4 teaspoon smoked paprika, 1/4 teaspoon ground cumin, and a pinch of salt and pepper. Heat a nonstick skillet over medium-high heat and cook tofu 3–4 minutes per side until browned on most sides (about 8–10 minutes total). Remove from heat and keep warm.

Dressing

Make dressing

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp maple syrup (or honey), 1 minced garlic clove, 1 tbsp ground flaxseed, a pinch of sea salt and a pinch of black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness as desired.

Toppings & Assembly

Assemble bowls

Divide the cooked quinoa (2 cups) and farro (1 cup) between 4 bowls as the base (about 3/4–1 cup base per bowl). Arrange 3/4 cup baby spinach, 1/4 cup shredded red cabbage, 1/2 cup roasted sweet potato, 1/4 cup steamed broccoli, 1/4 cup halved cherry tomatoes, 1/4 cup crispy chickpeas and 50 g (about half) of the pan-fried tofu in sections over the grains in each bowl.

Finish and serve

Top each bowl with sliced avocado (1/4 to 1/2 avocado per bowl depending on size), 1/2 tablespoon toasted pumpkin seeds, 1/2 tablespoon crumbled pistachios and a sprinkle of chopped parsley. Drizzle the prepared dressing evenly over each bowl (about 1 to 1 1/2 tablespoons dressing per bowl). Season to taste with extra salt and pepper. Serve immediately.