Cook your grains: rinse quinoa or rice, then simmer according to package directions. Pro tip: add a pinch of salt and a splash of oil for fluffiness. Set aside when done.

While grains cook, heat oil in a large pan. Sauté onion until translucent, about 3–4 minutes. Garlic goes in for the last 30 seconds—don’t let it burn or it’ll turn bitter (nasty surprise!).

Stir in cumin, smoked paprika, and chili powder. Let the spices bloom for 30 seconds, then pour in lentils, chickpeas, tomatoes, and veggies. Simmer 8–10 minutes until everything’s cozy and heated through.

Add greens and cook until wilted. Season with salt and pepper. If the mix seems dry, splash in a little water or veggie broth to reach your preferred sauciness.

Taste and adjust: more lemon, more salt, maybe a pinch more paprika. You want bright, hearty, and satisfying in every bite.

Assemble: spoon grains into containers, top with the veg mix, and finish with fresh herbs or avocado if you’re feeling fancy. Store in the fridge for up to 5 days, or freeze for later.