# 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 fresh cilantro or parsley, chopped
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 fresh ginger, grated
18 - 1 clove garlic, minced
19 - Juice of 1 lime
# Directions:
01 - Rinse brown rice or quinoa thoroughly. Add to a medium saucepan with 2 cups water, bring to a boil, then reduce heat and simmer covered for 15 to 20 minutes until tender. Fluff with a fork and set aside.
02 - While grains cook, wash and chop all vegetables: halve cherry tomatoes, shred red cabbage and carrots, slice bell pepper thinly, cut broccoli into florets, and slice avocado.
03 - In a small mixing bowl, whisk together toasted sesame oil, tamari or soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and lime juice until fully combined.
04 - Lightly steam broccoli florets for 3 to 4 minutes if preferred softer, or leave raw for enhanced crunch and texture.
05 - Divide cooked grains equally among four bowls. Arrange cherry tomatoes, red cabbage, carrots, bell pepper, broccoli, avocado, and chickpeas on top in distinct sections to create a colorful rainbow presentation.
06 - Drizzle sesame ginger dressing generously over each assembled bowl.
07 - Top each bowl with sesame seeds, fresh cilantro or parsley, and sliced green onions. Serve immediately.
