# What You'll 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 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 chopped fresh parsley
17 - 1 avocado, sliced
18 - Lemon wedges
# Directions:
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 pepper. Spread evenly on the prepared baking sheet.
03 - 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 rice under cold water. Combine with water or broth in a saucepan and bring to a boil. Reduce heat, cover, and simmer until fluffy (quinoa requires approximately 15 minutes, rice requires approximately 35 minutes). Fluff with a fork before serving.
05 - Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and salt in a mixing bowl. Gradually whisk in water until the sauce reaches a smooth, pourable consistency.
06 - Divide cooked grains evenly among serving bowls. Top each bowl with roasted broccoli and onions. Drizzle generously with tahini sauce.
07 - Garnish with sesame seeds, parsley, avocado slices, and lemon wedges as desired. Serve warm.
