# 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 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 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Toss broccoli florets and red onion slices with olive oil, smoked paprika, sea salt, and black pepper. Spread in single layer on prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring once at halfway point, until broccoli is golden with crispy edges.
04 - Rinse quinoa or rice under cold water. Combine with water or vegetable broth in saucepan and bring to boil. Reduce heat, cover, and simmer until tender and fluffy, approximately 15 minutes for quinoa or 35 minutes for 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 smooth and pourable consistency is reached.
06 - Divide cooked grains among serving bowls. Top with roasted broccoli and onions. Drizzle generously with tahini sauce.
07 - Top bowls with sesame seeds, parsley, avocado slices, and lemon wedges. Serve warm.
