What you'll need

• 1 cup cooked quinoa or brown rice
• ½ tin chickpeas, drained and rinsed
• ½ avocado, sliced
• 1 handful baby spinach
• ¼ cucumber, diced
• 4-5 cherry tomatoes, halved
• 1 tbsp tahini
• Juice of ½ lemon
• Pinch of salt, pepper & paprika

Let's make it

1. 1

   Warm the base

   If your quinoa or rice is cold, pop it in the microwave for 90 seconds or warm in a pan with a splash of water. While it warms, prep everything else.

   2 min
2. 2

   Season the chickpeas

   Toss the chickpeas with a drizzle of olive oil, paprika, salt, and pepper. If you have a pan handy, toast them for 2-3 minutes until slightly crispy. Otherwise, they're great straight from the tin.

   3 min
3. 3

   Make the dressing

   Mix the tahini with lemon juice, a splash of water, and a pinch of salt. Stir until smooth and drizzly. This is the magic bit.

   1 min
4. 4

   Build the bowl

   Add the warm grains to your bowl. Arrange the spinach, cucumber, tomatoes, avocado, and chickpeas in sections on top. Take a moment to make it look beautiful.

   2 min
5. 5

   Drizzle & enjoy

   Pour the tahini dressing over the top. Add any extras you like — sesame seeds, chilli flakes, a squeeze of sriracha. Sit down, breathe, and enjoy every bite mindfully.

   2 min