Sunshine Bowl

I like this recipe because it is a meal in a bowl. It has all the necessary macronutrients for a meal and lots of vitamins. Each serving has 8 grams of fiber and 34 grams of protein. It is colorful due to the variety of vegetables and has a delicious yellow sauce. It is a good dish to serve for lunch or dinner and it serves four. Enjoy!

Ingredients for the bowl:

1 1/3 c. cooked red quinoa

2 cups diced grilled chicken

1 1/3 c. finely chopped organic broccoli

1 1/3 c. finely diced organic red peppers

1 1/3 c. shredded organic carrots

1/2 cup organic cannellini beans (rinse well if using canned beans)

1/4 cup hulled pumpkin seeds

1/4 cup chopped green onions

1/4 cup crumbled feta cheese (goat cheese can be used instead if desired)

Ingredients for the sauce:

1/2 cup whole raw almonds

2 cups water (divided)

Juice from 3 organic lemons

1 garlic clove

1 tsp honey

1 tsp turmeric

2 tsp sea salt

10 basil leaves (parsley can be substituted if desired)


For the sauce:

Soak the almonds in 1 cup of water for 2 hours. Drain and discard the water.

In a blender, combine almonds, 1 cup of water, lemon juice, garlic, honey, turmeric, salt and basil and blend until completely smooth. This can be made ahead and kept in the refrigerator up to 5 days.

For the Bowl:

In four bowls, evenly distribute the quinoa, chicken, veggies, and beans. In between layers add 2 tablespoons of sauce.

Top each bowl with 1 tbsp of pumpkin seeds, green onions, feta, and drizzle with the remaining 1 tbsp of sauce. Note: each bowl gets about 3 tablespoons of sauce. If you have extra sauce it is great as a salad dressing or drizzled over meat, poultry, or fish.

Recipe Source: Adapted from

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