Seattle Sunshine Bowl

A vibrant mix of textures and flavors, the Seattle Sunshine Bowl is a wholesome and easy meal perfect for meal prepping or light lunches with friends.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 servings

Course: Lunch, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main ingredients

1 1/3 cups cooked quinoa Fluffy, nutty base brimming with protein and fiber.
2 cups grilled chicken breast (diced) Juicy source of lean protein.
1 1/3 cups finely chopped broccoli heads Rich in vitamins and adds crispy texture.
1 1/3 cups finely diced red peppers Sweet and crunchy with antioxidants.
1 1/3 cups shredded carrots Offers natural sweetness and beta-carotene.
½ cup cannellini beans Provides additional protein and fiber.
¼ cup hulled pumpkin seeds Packed with nutrients and healthy fats.
¼ cup chopped green onions Adds a fresh, mild bite.
¼ cup crumbled feta cheese Enhances flavors with creamy, tangy notes.
½ cup whole raw almonds Brings extra healthy fats and crunch.
2 cups water (divided) Essential for soaking and blending sauce.
Juice from 3 lemons lemon juice Enhances overall flavor with bright citrus punch.
1 clove garlic Rounds out flavors beautifully.
1 teaspoon honey A touch of sweetness to balance acidity.
1 teaspoon turmeric Adds health benefits and visual appeal.
2 teaspoons Kosher salt Enhances all components.
10 leaves basil Introduces an aromatic finish to the sauce.

Method

Preparation

Soak the almonds: Start by placing the whole raw almonds in a bowl with 1 cup of water and let them soak for 2 hours.
Prepare to blend: After soaking, drain the almonds and discard the water. Combine the soaked almonds, 1 cup of fresh water, lemon juice, garlic, honey, turmeric, salt, and basil in a blender. Blend until completely smooth.
Squeeze the sauce: Transfer half of the sauce into a squeeze bottle for later use.

Assembly

Assemble the bowls: In four bowls, evenly distribute the cooked quinoa, diced grilled chicken, and chopped vegetables (broccoli, red peppers, and carrots).
Add the cannellini beans in between the layers for added creaminess.
Squeeze in about 2 tablespoons of the lemon-turmeric sauce between the layers of ingredients in each bowl.
Finish with toppings: Top each bowl with 1 tablespoon each of hulled pumpkin seeds, chopped green onions, and crumbled feta cheese. Drizzle the remaining tablespoon of sauce over each bowl.

Storage

Store the extra sauce in the refrigerator for up to 5 days for future use.

Notes

For added flavor, marinate the chicken in lemon juice and herbs before cooking. You can swap out vegetables for seasonal options or add chickpeas for extra protein. Refrigerate ingredients separately for up to 4 days.