Seattle Sunshine Bowl is a bright, wholesome meal built on quinoa and topped with grilled chicken, white beans, crisp vegetables, pumpkin seeds, crumbled feta, and scallions. Everything is finished with a vibrant yellow “Sunshine Sauce” made from almonds, lemon, honey, basil and turmeric for a tangy, creamy finish.
Seattle Sunshine Bowl
I love bowls because they make a complete, balanced meal easy to assemble and travel-friendly. This Seattle-inspired bowl layers protein, whole grain, legumes and vegetables for satisfying texture and flavor. The ingredients are simple, flexible and perfect for using whatever fresh produce you have on hand. The real star is the sauce—nutty, bright and slightly sweet—that ties everything together.
My name is Heather K. Jones. I’m a registered dietitian and nutrition consultant, and I created this version of the Seattle Sunshine Bowl after falling in love with a popular farmers market food cart bowl in my neighborhood. Weekly trips to our local market—packed with seasonal produce, local proteins and creative street food—sparked the idea. After testing the sauce recipe a few times, I landed on a mix that’s creamy without dairy and full of citrus, basil and warm turmeric.
The bowl is designed to be adaptable: use pre-cooked quinoa or another cooked grain, swap the grilled chicken for tofu or extra beans for a vegetarian option, and change the vegetables to match the season. The instructions below include the original proportions and the straightforward steps to make the sauce, assemble the bowls and store leftovers.
Variations
- Swap quinoa for another cooked grain such as farro or barley for a chewier texture.
- Replace cannellini (white) beans with chickpeas or black beans for a different flavor and color.
- Make it vegetarian by omitting the chicken and increasing the beans and grains for extra protein.
- Add roasted sweet potatoes, avocado slices, or a handful of greens to boost volume and nutrients.
Seattle Sunshine Bowl Recipe
Yield
4 servings — Serving size: 1 bowl with about 3 tablespoons of sauce
Nutrition (per serving)
Calories: 401 kcal • Protein: 34 g • Carbohydrates: 35 g • Fat: 15 g • Fiber: 8 g • Cholesterol: 82 mg • Sodium: 482 mg • Sugar: 6 g
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 bell peppers
- 1 1/3 cup shredded carrots
- 1/2 cup cannellini (white) beans
- 1/4 cup hulled pumpkin seeds
- 1/4 cup chopped green onions (scallions)
- 1/4 cup crumbled feta cheese
For the Sunshine Sauce
- 1/2 cup whole raw almonds
- 2 cups water, divided
- Juice of 3 lemons
- 1 garlic clove
- 1 teaspoon honey
- 1 teaspoon turmeric
- 2 teaspoons kosher salt
- 10 basil leaves
Instructions
Make the sauce
- Soak the almonds in 1 cup of water for about 2 hours to soften them.
- Drain and discard the soaking water.
- In a blender, combine the soaked almonds, the remaining 1 cup fresh water, lemon juice, garlic, honey, turmeric, salt and basil. Blend until completely smooth and creamy.
- Transfer the sauce to a squeeze bottle or airtight container. Note: the recipe makes more sauce than needed for four bowls; you will only use about half for assembly.
Assemble the bowls
- Divide the cooked quinoa evenly among four bowls.
- Top each bowl with an even portion of diced grilled chicken, broccoli, red peppers, shredded carrots and cannellini beans.
- Between layers, squeeze about 2 tablespoons of the Sunshine Sauce into each bowl for added moisture and flavor.
- Finish each bowl with 1 tablespoon pumpkin seeds, 1 tablespoon chopped green onions, 1 tablespoon crumbled feta and a final drizzle of about 1 tablespoon sauce so each bowl ends up with roughly 3 tablespoons of sauce total.
- Store any leftover sauce in the refrigerator for up to 5 days. It makes a great salad dressing or topping for grilled meat, poultry or fish.
Notes & Tips
- This recipe yields extra sauce—reserve the remainder for salads or grilled proteins.
- To save time, use store-bought cooked quinoa and pre-grilled chicken, or roast a batch of chicken breasts ahead of time.
- Adjust the amount of lemon, honey or salt to suit your taste. The turmeric adds color and a mild warmth; add less if you prefer a subtler flavor.
- For a dairy-free version, omit the feta and add toasted nuts or avocado for richness.
Why this bowl works
The Seattle Sunshine Bowl balances lean protein, whole grains and beans with vegetables and healthy fats, while the almond-lemon sauce brings a bright, savory contrast. It’s an easy, make-ahead-friendly recipe that adapts well to seasonal produce and pantry staples, making it ideal for meal prep or a quick weeknight dinner.