# 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 across prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through cooking, until broccoli is golden with crispy edges.
04 - Rinse quinoa or rice under cold water. Combine with water or broth in saucepan, bring to boil, then reduce heat, cover, and simmer until tender and fluffy—approximately 15 minutes for quinoa or 35 minutes for brown rice. Fluff with fork.
05 - Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and salt in mixing bowl. Gradually whisk in water until sauce reaches smooth, pourable consistency.
06 - Divide cooked grains among serving bowls. Top with roasted broccoli and caramelized onions. Drizzle generously with tahini sauce.
07 - Top with sesame seeds, fresh parsley, avocado slices, and lemon wedges as desired. Serve immediately while warm.
