# What You'll Need:
→ Grains
01 - 1 cup brown rice or quinoa, uncooked
02 - 2 cups water
→ Fresh Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup shredded red cabbage
05 - 1 cup shredded carrots
06 - 1 yellow bell pepper, thinly sliced
07 - 1 cup broccoli florets
08 - 1 avocado, sliced
→ Protein
09 - 1 cup cooked chickpeas, drained and rinsed
→ Toppings
10 - 2 tablespoons sesame seeds
11 - 2 tablespoons chopped fresh cilantro or parsley
12 - 2 green onions, sliced
→ Sesame Ginger Dressing
13 - 3 tablespoons toasted sesame oil
14 - 3 tablespoons tamari or soy sauce
15 - 2 tablespoons rice vinegar
16 - 1 tablespoon maple syrup or honey
17 - 1 tablespoon freshly grated ginger
18 - 1 clove garlic, minced
19 - Juice of 1 lime
# Directions:
01 - Rinse brown rice or quinoa thoroughly. Add grains to a medium saucepan with 2 cups water, bring to a boil over high heat, then reduce to low heat and simmer covered for 15-20 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
02 - While grains cook, wash and chop all vegetables according to specifications: halve cherry tomatoes, shred red cabbage and carrots, slice bell pepper into thin strips, cut broccoli into florets, and slice avocado.
03 - In a mixing bowl, whisk together sesame oil, tamari or soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and lime juice until well combined and emulsified.
04 - Lightly steam broccoli florets for 2-3 minutes until tender-crisp, or leave raw for additional crunch depending on texture preference.
05 - Divide cooked grains evenly among four bowls. Arrange cherry tomatoes, red cabbage, carrots, bell pepper, broccoli, avocado, and chickpeas in separate sections around each bowl to create a vibrant rainbow presentation.
06 - Drizzle sesame ginger dressing generously over each assembled bowl, coating vegetables and grains.
07 - Top each bowl with sesame seeds, fresh cilantro or parsley, and sliced green onions. Serve immediately.
