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.
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.