Hibiscus Bowl (WED)

Hibiscus-glazed chicken served over tri-color quinoa with smoky berbere corn, crispy shaved Brussels sprouts, and sticky glazed za'atar carrots. Finished with pomegranate seeds, toasted pistachios, quick-pickled red onions, and fresh cilantro mint chutney.

Served with a maple miso tahini drizzle on the side. Add crumbled feta for the perfect finishing touch.