Each element has a distinct texture and flavor (roasted, raw, crunchy, creamy), encouraging slower eating and appreciation of each bite. The preparation process itself is grounding and sensory-rich.
Makes 2 servings
- 1 cup cooked quinoa or brown rice
- 1 cup sweet potatoes, diced in 1-inch cubes
- 1 cup broccolini
- 1/2 cup firm tofu, drained, pressed, and cut into 1-inch cubes
- 1-1/2 tablespoons oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons sesame tahini
- 1 tablespoon white miso paste
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup or honey
- 1 teaspoon grated ginger
- 2–3 tablespoons warm water to thin
- 1/2 cup red cabbage, shredded
- 1/2 avocado, sliced
- 1 small carrot, julienned
- Optional: a sprinkle of sesame seeds or pumpkin seeds
Preheat oven to 400 degrees F. Cook grains following the package instructions. Toss sweet potatoes, broccolini, and tofu with oil, smoked paprika, garlic powder, salt, and pepper. Roast for 25-30 minutes until vegetables are tender and tofu is golden brown.
Whisk together sesame tahini, miso paste, rice vinegar, maple syrup or honey, ginger, and warm water for the dressing until smooth and creamy. Season with salt and pepper to taste.
Assemble the bowl by starting with the grains, layer vegetables and tofu, drizzle with dressing, and top with seeds (optional).
Mindful eating moment: Before diving in, pause and take a breath. Notice the colors and aromas. Chew each bite slowly and appreciate the flavors and textures.