# What You Need:
→ Vegetables
01 - 1 large head broccoli, cut into florets
02 - 1 red onion, thinly sliced
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
→ Grains
07 - 1 cup quinoa or brown rice, uncooked
08 - 2 cups water or vegetable broth
→ Tahini Sauce
09 - 1/3 cup tahini
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon maple syrup or honey
12 - 1 garlic clove, minced
13 - 3 to 5 tablespoons water
14 - Salt to taste
→ Toppings
15 - 2 tablespoons toasted sesame seeds
16 - 1/4 cup fresh parsley, chopped
17 - 1 avocado, sliced
18 - Lemon wedges
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss broccoli florets and red onion slices with olive oil, smoked paprika, salt, and black pepper. Spread evenly across the prepared baking sheet.
03 - Place baking sheet in oven and roast for 20 to 25 minutes, stirring once at the halfway point, until broccoli is golden and crispy at the edges.
04 - Rinse quinoa or brown rice under cold water. Combine with water or vegetable broth in a saucepan, bring to a boil, then reduce heat, cover, and simmer until tender (approximately 15 minutes for quinoa or 35 minutes for brown rice). Fluff with a fork.
05 - In a bowl, whisk together tahini, fresh lemon juice, maple syrup or honey, minced garlic, and salt. Gradually whisk in water, one tablespoon at a time, until sauce reaches a smooth and pourable consistency.
06 - Divide cooked grains evenly among four bowls. Top each bowl with roasted broccoli and onion slices. Drizzle generously with tahini sauce.
07 - Garnish each bowl with toasted sesame seeds, fresh parsley, avocado slices, and lemon wedges. Serve while grains and vegetables are still warm.
