Ingredients

• 1 cup cooked quinoa or brown rice
• 2 cups mixed salad greens (spinach, arugula, etc.)
  
  Toppings:
• 1 cup roasted vegetables (zucchini, bell peppers, carrots)
• 1 cup chickpeas, drained and rinsed
• 1 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup feta cheese (optional)
  
  Dressing:
• 1/4 cup Tal's Tahini Fresh Garden Herbs
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Water, as needed for consistency

Methods

1. Prepare the Base:
   Cook quinoa or brown rice according to package instructions. Let it cool slightly before assembling the bowl.
2. Roast the Vegetables:
   Preheat the oven to 400°F (200°C). Toss the chopped vegetables in olive oil, salt, and pepper. Roast for 20-25 minutes or until tender and slightly caramelized.
3. Make the Dressing:
   In a small bowl, whisk together Tal's Tahini Fresh Garden Herbs, lemon juice, olive oil, salt, and pepper. Add water gradually until desired consistency is achieved.
4. Assemble the Bowl:
   Start with a layer of quinoa or brown rice at the bottom of the bowl. Add the mixed greens, followed by the roasted vegetables, chickpeas, avocado slices, cherry tomatoes, cucumber, and feta cheese if desired.
5. Drizzle and Serve:
   Generously drizzle the tahini dressing over the assembled bowl. ​Serve immediately and enjoy the vibrant flavors of fresh garden herbs combined with creamy tahini.​