Rinse the brown rice and quinoa together under cold water for about 30 seconds. In a medium saucepan, combine rinsed grains, vegetable broth, water, and 1 tablespoon olive oil. Bring to a gentle boil over medium-high heat, then reduce to low, cover and simmer 30–35 minutes or until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Roasted Vegetables

Prepare and roast vegetables

Preheat the oven to 425°F (220°C). On a baking sheet, toss carrots, broccolini, red bell pepper, cherry tomatoes, and red onion with 1.5 tablespoons olive oil, smoked paprika, ground cumin, kosher salt, and black pepper until evenly coated. Spread in a single layer. Roast for 18–22 minutes, turning once halfway, until edges are caramelized and vegetables are tender. If broccolini cooks much faster, remove it after 12–14 minutes and continue roasting the root vegetables and peppers.

Protein & Legumes

Season chickpeas and tofu

While vegetables roast, pat chickpeas dry with paper towels. In a small bowl mix tamari, maple syrup, rice vinegar, and sesame oil. If using tofu, toss cubes with half of the tamari mixture and spread on a small sheet tray; bake alongside vegetables for 12–15 minutes until golden (flip once). Toss chickpeas with the remaining tamari mixture and warm them in a skillet over medium heat 4–6 minutes until slightly caramelized. Remove from heat.

Fresh & Bright

Prep greens and avocado

While grains and vegetables finish, place baby spinach or mixed greens in a mixing bowl. Drizzle with 1 tablespoon lemon juice and gently toss to wilt slightly. Slice avocado just before assembly to prevent browning. Chop parsley and set aside for garnish.

Dressing & Garnish

Make tahini dressing

In a small bowl whisk together tahini, warm water, minced garlic, lemon juice, maple syrup, smoked paprika, salt, and black pepper until smooth. If too thick, add water 1/2 teaspoon at a time until silky and pourable.

Assemble bowl

Divide the cooked grain mixture between two bowls (about 1/2 the batch per serving). Arrange roasted vegetables, warm seasoned chickpeas, tofu (if using), wilted greens, and avocado slices on top of each grain portion. Drizzle each bowl with the tahini dressing, sprinkle toasted sesame seeds and chopped parsley as garnish, and add an extra squeeze of lemon if desired.