Sunlife Organics Recipe

Cook quinoa (if not already cooked)

Rinse 1/2 cup dry quinoa under cold water. Combine with 1 cup water in a small saucepan, bring to a boil, reduce to a simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff and cool to room temperature.

If using store-bought cooked quinoa, measure 1 cup and set aside cooled. Prepare optional protein now (see its direction below) so it is ready when assembling the bowls.

In a small bowl or jar, combine 0.25 cups tahini, 3 tbs fresh lemon juice, 2 tbs extra-virgin olive oil, 1 tsp maple syrup (or honey), 1 minced garlic clove, 0.5 tsp sea salt, and 0.25 tsp black pepper.

Whisk or shake vigorously. Add 2 tbs water, 1 tbs at a time, until the dressing reaches a pourable but creamy consistency. Taste and adjust salt, lemon, or sweetness as desired. If too bitter, add another 0.5 tsp maple syrup; if too thick, thin with an additional tbs water.

In a large bowl, combine 4 cups mixed baby spinach and 2 cups torn baby kale. Massage the greens gently with your hands for 20–30 seconds (this softens the kale and helps dressing adhere).

Add 1 cup cooled cooked quinoa, 1 cup diced cucumber, 0.5 cup shredded carrot, 0.5 cup thinly sliced radish, 1 cup shelled cooked edamame, and 1 cup diced avocado to the greens. Toss gently to combine.

If using grilled chicken: season 6 oz chicken breast with salt and pepper and grill over medium-high heat 6–8 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice and add to bowls.

If using baked tofu: press tofu 15–30 minutes to remove excess water, cube, toss with 1 tbs olive oil, a pinch of salt and pepper and bake at 400°F (200°C) on a parchment-lined sheet 25–30 minutes, flipping once, until edges are golden. Add 6 oz to bowls.

If using chickpeas: toss 0.5 cup drained chickpeas with 0.5 tbs olive oil, 1/4 tsp smoked paprika and a pinch of salt. Optionally roast at 400°F (200°C) for 15–20 minutes until slightly crisp, then add to bowls.

Divide the salad among 2 bowls (or plates). Drizzle each with about half the lemon-tahini dressing, or serve dressing on the side for guests to add as desired.

Top each bowl with 0.25 cup roasted pumpkin seeds, 0.25 cup microgreens (if using), and a light sprinkle of lemon zest. Season to taste with sea salt and freshly ground black pepper.

Serve immediately so avocado remains creamy and seeds stay crunchy. Leftover dressing keeps refrigerated in an airtight container up to 5 days; assembled bowls are best eaten within 24 hours.