Description
Seattle Sunshine Bowl is made with quinoa, grilled chicken, white beans, chopped veggies, pumpkin seeds, feta and scallions.
Yield: 4servings | Serving Size: 1bowl, 3 tbsp sauce
Ingredients
For the bowl:
1 1/3cupcooked quinoa
2cupsgrilled chicken breast, diced
1 1/3cupfinely chopped broccoli heads
1 1/3cupfinely diced red peppers
1 1/3cupshredded carrots
½cupcannellini beans
¼cuphulled pumpkin seeds
¼cupchopped green onions
¼cupcrumbled feta cheese
For the sauce:
½cupwhole raw almonds
2cupswater, divided
Juice from 3 lemons
1garlic clove
1teaspoonhoney
1teaspoonturmeric
2teaspoonsKosher salt
10basil leaves
Instructions
For sauce:
Soak almonds in 1 cup of water for 2 hours.
Drain and discard water.
In a blender or Vitamix, combine almonds, 1 cup (fresh) water, lemon juice, garlic, honey, turmeric, salt and basil and blend until completely smooth.
- Put the sauce in a squeeze bottle. (Note: you will only use ½ the sauce.)
Assembly:
Put the sauce in a squeeze bottle.
- In 4 bowls, evenly distribute the quinoa, chicken, veggies (broccoli, peppers and carrots), and beans.
In between layers, squeeze in 2 tablespoons of 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.
Last Step:
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Notes
Note: This makes a lot more sauce than you need for 4 bowls. Cover and refrigerate for up to 5 days—you can use the extra as a salad dressing or as a sauce for any cooked meat, poultry, or fish.
Nutrition
Serving: 1bowl, 3 tbsp sauce, Calories: 401kcal, Carbohydrates: 35g, Protein: 34g, Fat: 15g, Cholesterol: 82mg, Sodium: 482mg, Fiber: 8g, Sugar: 6g
