Daily Bowl Of Food Recipe

Cook grains ahead

If not already cooked, cook 3/4 cup short-grain brown rice (yields about 1.5 cups cooked) and 1/4 cup dry quinoa (yields 1/2 cup cooked) according to package instructions. Fluff and cool slightly. For a faster option use pre-cooked or leftover rice/quinoa.

Combine 1.5 cups cooked short-grain brown rice and 0.5 cups cooked quinoa in a medium bowl and toss lightly to blend textures.

Prepare vegetables: wash baby spinach and pat dry; shred or julienne carrots; thinly slice cucumber, radish, and halve cherry tomatoes. Arrange spinach as a bed in the bowl, then artfully mound carrots, cucumber, tomatoes, and radish on top of the rice/quinoa base.

Crisp the tofu

Press tofu for at least 15 minutes to remove excess water, then cut into 3/4-inch cubes. Heat 1 teaspoon olive oil in a nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook until golden and crisp on two or three sides, about 8–10 minutes, turning occasionally. Season lightly with 1/8 tsp salt and 1/8 tsp black pepper while cooking.

While tofu cooks, warm chickpeas in a small saucepan over medium heat with a pinch of salt and a splash of water for 3–4 minutes until heated through. Optionally season chickpeas with 1/4 tsp smoked paprika or cumin for extra flavor.

Add the crisp tofu and warmed chickpeas to the bowl next to the vegetables, distributing evenly.

Quick-pickle red onion (can be done ahead)

Thinly slice 1 small red onion. In a small jar combine 1/4 cup rice vinegar, 1/2 tsp sugar, and a pinch of salt. Add onion slices, press down so they are submerged, and let sit at least 10 minutes (longer for stronger pickle). Drain excess liquid before adding to the bowl.

Sprinkle toasted sesame seeds (1 tsp) and 2 tbsp chopped mixed toasted nuts over the bowl for texture. Scatter the pickled red onion (1/4 cup) on top.

Make the tahini dressing

In a small bowl whisk together 2 tbsp tahini, 1 tbsp soy sauce or tamari, 1 tsp rice vinegar, 1 tsp maple syrup (or honey), 0.5 tbsp warm water (add more to thin if needed), 0.5 tbs fresh lemon juice, 0.5 tsp grated fresh ginger, 0.5 tsp crushed garlic, 1/4 tsp salt and 1/4 tsp black pepper until smooth. The dressing should be pourable but creamy — add additional warm water, 1/4 tbsp at a time, to reach desired consistency.

Taste and adjust: add a touch more lemon for brightness, soy for saltiness, or maple for sweetness as preferred.

Drizzle about half of the dressing over the assembled bowl components, reserving the rest for serving or another bowl.

Finish the bowl by sprinkling chopped cilantro or parsley (1 tbsp), a last pinch of toasted sesame seeds if desired, and a squeeze of lime wedge over the top. Add remaining dressing on the side or a final drizzle.

Serve immediately while tofu is still warm, or cover and refrigerate up to 24 hours for a chilled bowl. Toss gently before eating to combine grains, vegetables, tofu, chickpeas, and dressing.