1. Cook lentils, purple rice, and quinoa according to package instructions. You can cook these together in one pot.
2. In a wok or large saucepan, heat avocado oil over medium heat. Add all chopped veggies (zucchini, asparagus tips, broccoli crown, kale, edamame), chicken-less seasoning salt, and pepper. Sauté until tender.
3. When veggies are just cooked, add the juice from 1/2 a lemon and stir to combine.
4. For the Tahini Dressing: Whisk together tahini, water, juice from half a lemon, salt, pepper, and garlic powder to taste.
5. Combine the cooked grain mixture, sautéed veggie mixture, and roasted pepitas in a large bowl. Top with tahini dressing.
6. Serve immediately and enjoy!
