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Seattle Sunshine Bowl

5 from 8 votes

Seattle Sunshine Bowl is a bowl of goodness – quinoa, grilled chicken, white beans, chopped veggies, pumpkin seeds, feta, and scallions, all topped with a yellow Sunshine Sauce.

Prep Time: 10

Cook Time: 0

soak time: 2

Total Time: 2 10

Yield: 4 servings

Course: Bowl, Lunch

Cuisine: American

Ingredients

For the bowl:

1 1/3 cup cooked quinoa
2 cups grilled chicken breast (diced)
1 1/3 cup finely chopped broccoli heads
1 1/3 cup finely diced red peppers
1 1/3 cup shredded carrots
½ cup cannellini beans
¼ cup hulled pumpkin seeds
¼ cup chopped green onions
¼ cup crumbled feta cheese

For the sauce:

½ cup whole raw almonds
2 cups water (divided)
Juice from 3 lemons
1 garlic clove
1 teaspoon honey
1 teaspoon turmeric
2 teaspoons Kosher salt
10 basil 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.

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

- WW Points: 6

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