Lots of people avoid gluten. I’m not one of them. If there’s a croissant or doughnut to be had within a five-mile radius, I’m the first one to track it down. But, not everyone is so lucky. About two years ago, my husband was diagnosed with celiac disease, meaning no more gluten. Luckily for us, a lot of other people are choosing to live gluten-free; so there are new recipes and products popping up all over the place. My friend Amy sent me this winner called The Seattle Sunshine Bowl, inspired by a local food truck creation. It’s got layers of quinoa, chicken, cannelloni beans with tons of veggies; but it’s really the sauce that makes it. Plus, doesn’t the name catch your attention? Seattle Sunshine Bowl..what’s that?
It’s a little bit of a chore to prep everything, with the additional instruction to soak your almonds in water for an hour before you use them to make the sauce. But once it’s done, you’ll have four-five meals for the rest of the week all ready to throw together. Totally worth it and a great go-to for all runners, not just those who need or choose to avoid gluten! Enjoy.
For the bowl:
- -1 1/3 cup cooked quinoa
- -2 cups diced grilled chicken breast
- -1 1/3 cup finely chopped broccoli heads
- -1 1/3 cup finely diced red peppers
- -1 1/3 cup shredded carrots
- -1/2 cup cannellini beans
- -1/4cup hulled pumpkin seeds
- -1/4cup chopped green onions
- -1/4 cup crumbled feta cheese
For the sauce:
- -1/2 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
(Note: This makes a lot more sauce than you need for 4 bowls. Cover and refrigerate for up to five days. You can use the extra as a salad dressing or as a sauce for any cooked meat, poultry, or fish.)
For sauce: Soak almonds in 1 cup of water for two 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: In four bowls, evenly distribute the quinoa, chicken, veggies (broccoli, peppers and carrots), and beans. In between layers, squeeze in two tablespoons of sauce. Top each with one tablespoon each pumpkin seeds, green onions, feta and drizzle with remaining one tablespoon of sauce (each bowl gets about three tablespoons of sauce total). Refrigerate extra sauce for up to five days—it’s great as a salad dressing or drizzled over meat, poultry or fish.
Recipe courtesy of food blogger Heather K. Jones via Skinny Taste.
Blog by Leslie LaRue, Brooks Digital Products Manager