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