Warm the cooked brown rice and jasmine rice in separate covered pans or microwave until steaming (about 3–5 minutes). Divide each type of rice into two bowls so each bowl has 1 cup of brown rice or jasmine rice as its base.

Assemble protein components

If not already cooked, grill chicken breasts: season with 1/4 tsp salt and 1/8 tsp pepper, grill over medium-high heat 6–8 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes and slice thinly. Roast tofu: toss 1.5 cups cubed tofu with 1 tsp soy-ginger sauce and 1 tsp oil and roast at 425°F (220°C) for 20 minutes, turning once, until golden.

Steam and prepare vegetables

Steam 2 cups broccoli florets 4–5 minutes until bright green and tender-crisp; shock in cold water to stop cooking. Rinse and drain edamame if cooked; shred carrots and wash baby spinach.

Pickle red onion

Combine 1/2 cup rice vinegar, 1/2 cup water, 2 tsp sugar and 1/2 tsp salt. Pour over thinly sliced red onion in a jar or bowl, press down to submerge, and let sit at least 15 minutes (or up to 2 hours) to quick-pickle.

Make soy-ginger sauce

Whisk together 3 tbsp soy sauce, 1 tsp grated ginger, 1 tbsp honey and 1 tsp sesame oil. Taste and adjust; reserve 1/2 cup for drizzling on bowls.

Make sriracha mayo

Stir 1/4 cup mayo with 1 tsp sriracha until smooth. Adjust heat to taste. Transfer to a squeeze bottle or small bowl for serving.

Assemble two bowls

Bowl 1 (Chicken Bowl): On top of 1 cup warm brown rice, arrange 1 cup sliced grilled chicken, 1/2 cup steamed broccoli, 1/4 cup shredded carrots, 1/4 cup edamame, a handful (1/2 cup) baby spinach, and 2 tbsp pickled red onion. Drizzle 2 tbsp soy-ginger sauce and 1 tbsp sriracha mayo over the top. Sprinkle 1 tbsp sesame seeds and garnish with a lemon wedge and 1 tbsp cilantro. Bowl 2 (Tofu Bowl): On top of 1 cup warm jasmine rice, arrange 1.5 cups roasted tofu, 1/2 cup steamed broccoli, 1/4 cup shredded carrots, 1/4 cup edamame, 1/2 cup baby spinach and 2 tbsp pickled red onion. Drizzle 2 tbsp soy-ginger sauce and 1 tbsp sriracha mayo. Sprinkle 1 tbsp sesame seeds and garnish with lemon wedge and cilantro if using.

Sides

Prepare sweet potato fries

Preheat oven to 425°F (220°C). Toss 4 cups sweet potato fries with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread in a single layer on a baking sheet and roast 20–25 minutes, flipping once halfway, until crisp and browned at the edges.

Roast Brussels sprouts

Toss 3 cups halved Brussels sprouts with 2 tbsp olive oil, 2 tsp minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper. Roast on a separate baking sheet at 425°F (220°C) for 18–22 minutes until caramelized and fork-tender. Immediately toss with 2 tbsp grated Parmesan cheese and return to oven 1–2 minutes to melt slightly.

Finish and serve sides

Divide the sweet potato fries and garlic-parmesan Brussels sprouts into two side portions. Serve warm alongside each bowl. Offer extra sriracha mayo or soy-ginger sauce for dipping.

Pickling & Dressing (timing)

Begin the quick-pickled onions and soy-ginger sauce first so flavors develop while you cook proteins and roast sides. The pickled onions can rest at room temperature for at least 15 minutes; longer pickling (up to 2 hours) deepens flavor.