Seattle Sunshine Bowl
User Reviews
5
Seattle Sunshine Bowl
Description
This recipe layers cooked quinoa and diced, grilled chicken with finely chopped broccoli, diced red bell pepper, shredded carrot, and cannellini beans to form a hearty and colorful base. The star of the dish is a creamy sauce made by soaking whole raw almonds, then blending them with fresh water, lemon juice, garlic, honey, turmeric, kosher salt, and basil until smooth. The sauce is applied in layers and drizzled on top for flavor throughout.
The addition of crunchy pumpkin seeds, fresh green onion, and crumbly feta cheese provides texture contrasts and bright notes that lift the nourishing salad bowl. The components are meant to be enjoyed chilled or at room temperature, making it a convenient, balanced meal.
Extra sauce can be stored in the refrigerator for up to five days and used as a salad dressing or drizzle for meats, poultry, or fish, extending its use beyond the bowl itself.
Ingredients
- 1 1/3 cup quinoa cooked
- ½ cup almond whole raw
- 2 cups chicken breast diced, grilled
- 2 cups water (divided)
- 1 1/3 cup broccoli finely chopped heads
- lemon juice from 3 lemons
- 1 1/3 cup red bell pepper finely diced
- 1 garlic clove
- 1 1/3 cup carrot shredded
- 1 teaspoon honey
- ½ cup cannellini beans
- 1 teaspoon Turmeric
- ¼ cup pumpkin seeds hulled
- 2 teaspoons kosher salt
- ¼ cup green onion chopped
- 10 basil leaves
- ¼ cup feta cheese crumbled
Instructions
- Soak almonds in 1 cup of water for 2 hours.
- Put the sauce in a squeeze bottle.
- Drain and discard water.
- In 4 bowls, evenly distribute the quinoa, chicken, veggies (broccoli, peppers and carrots), and beans.
- In a blender or Vitamix, combine almonds, 1 cup (fresh) water, lemon juice, garlic, honey, turmeric, salt and basil and blend until completely smooth.
- In between layers, squeeze in 2 tablespoons of sauce.
- Put the sauce in a squeeze bottle. (Note: you will only use ½ the sauce.)
- Top each with 1 tbsp each pumpkin seeds, green onions, feta and drizzle with remaining 1 tablespoon of sauce. (Each bowl gets about 3 tablespoons of sauce.)
- Refrigerate extra sauce for up to 5 days—it’s great as a salad dressing or drizzled over meat, poultry or fish.
Notes
- Extra sauce can be refrigerated for up to 5 days and used as a dressing or sauce for meats.
- Almonds must be soaked for 2 hours prior to blending to achieve a smooth sauce texture.
- Use fresh lemon juice and basil to maintain bright, fresh flavors in the sauce.
- Layer sauce evenly for consistent flavor distribution throughout the bowl.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1bowl, 3 tbsp sauce | |
| Calories | 401kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 34g | 68% |
| Fat | 15g | 23% |
| Cholesterol | 82mg | 27% |
| Sodium | 482mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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