Servings: 4 • Size: 1 bowl, 3 tbsp sauce • Points+: 10 • Smart Points: 6 Calories: 401 • Fat: 15 g • Carb: 35 g • Fiber: 8 g • Protein: 34 g • Sugar: 6 g Sodium: 482 mg • Cholest: 82 mg Ingredients: 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
- 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
(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.) Directions: 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.
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