Heat oven to 400°, toss the halved bok choy in olive oil and sprinkle with salt. Place on baking sheet and roast for 10 minutes, or until tender.

Place a large frypan on medium high heat and add in one tablespoon of olive oil. Cook the drained chickpeas for around 10 minutes. Spoon some teriyaki sauce over them and toss well. Set aside.

Meanwhile, peel and shred the carrots.

And when everything is ready, halve the avocado and remove the pit. Scoop the avocado out of the skin using a spoon and then slice it.

First, combine all the ingredients into a small saucepan, starting with the wet ingredients: water and soy sauce. Then, add the sugar, garlic, ginger, vinegar, and stir until well mixed. Slowly bring to a simmer on low boil for 5 minutes.

In a small bowl, combine the cornstarch with 1 tablespoon and whisk until dissolved and pour into the saucepan. 

Let the sauce cook for 1-2 minutes or until glossy and slightly thickened. 

Turn off the heat and let the sauce cool at room temperature. Store in the refrigerator for up to 2-3 weeks.

In a small bowl, whisk together tahini, water, lemon juice, olive oil and salt.

If needed, adjust consistency by adding more tahini or water.

Finally, assemble the bowl placing the different ingredients as you wish, and drizzling with one of these two delicious sauces.