California Sunshine Bowl
Cooking Time
Prep Time
Difficulty
Cuisine
The California Sunshine Bowl is a tribute to the bright, fresh flavors of the West Coast, a bowl that radiates energy and wholesome indulgence. It brings together simple yet vibrant ingredients to create a complete, colorful and nourishing meal that instantly lifts the mood.
At the heart of this bowl, lime-scented quinoa provides a fragrant and light base. It’s paired with roasted chickpeas and golden pan-seared corn, for a mix of crispy and tender textures. Red cabbage and rocket add crunch and a deep green freshness, while sprouts bring an extra burst of vitality.
The creamy cashew-lime sauce ties everything together with its smooth texture and tangy notes. It gently coats the vegetables and balances the spice of the seasoned chickpeas. A scattering of chopped nuts and toasted seeds completes the picture, adding a satisfying crunch and a beautiful finishing touch.
The California Sunshine Bowl is both a nourishing plate and a culinary journey. Perfect for an energizing lunch or a light dinner, it brings a ray of California sunshine into your kitchen and turns a simple meal into a vibrant experience full of color, texture, and freshness.
California Sunshine Bowl
Ingredients
Pickled Red Onions:
- 1/2 red onion
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- A pinch of salt
Creamy Cashew-Lime Sauce:
- 50 g cashews soaked for 4 h or 15 min in hot water
- Juice of 1 lime
- 1/2 garlic clove
- 4 –5 tablespoons water (adjust for texture)
- 1 tablespoon olive oil
- Salt and black pepper
Crispy Chickpeas & Corn:
- 200 g cooked chickpeas
- 100 g corn kernels (fresh or canned)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika (or cumin)
- A pinch of salt
Lime-Scented Quinoa:
- 150 g quinoa
- Zest of 1 lime
- 1 tablespoon lime juice
- Salt
Greens:
- 2 handfuls rocket (arugula)
- 1/4 red cabbage (or white, finely sliced)
- A splash of lime juice (optional)
Fresh Elements:
- 1 handful sprouts or microgreens
Toppings:
- 2 tablespoons chopped nuts (walnuts, pecans, etc.)
- 1 tablespoon toasted seeds (sunflower, pumpkin, etc.)
- A few sprigs fresh coriander
- Pickled red onions (prepared above)
Instructions
- Prepare the pickled red onions: finely slice the onion. Place it in a bowl with the lime juice, apple cider vinegar, and a pinch of salt. Mix and let sit for at least 20 minutes.
- Make the creamy cashew-lime sauce: blend the soaked cashews with lime juice, garlic, olive oil, water, salt, and pepper. Blend until perfectly smooth and creamy, adding a little more water if needed. Set aside.
- Cook the quinoa: rinse the quinoa, then cook it in twice its volume of salted water (12–15 minutes). Drain if needed, stir in the lime zest and juice, then let rest, covered, for 5 minutes.
- Crisp the chickpeas and corn: toss the chickpeas with olive oil, smoked paprika (or cumin), and a pinch of salt. Heat a large pan over medium heat, add the seasoned chickpeas, and sauté for 4–5 minutes. Push them to one side of the pan and add the corn kernels to the other side. Cook for another 4–5 minutes until everything is golden and slightly crispy. Set aside.
- Prepare the greens: finely slice the red (or white) cabbage. Mix it with the rocket and, if desired, a splash of lime juice. Set aside.
- Get the toppings ready: rinse the sprouts, roughly chop the nuts, lightly toast the seeds in a dry pan if not already toasted, and chop the coriander.
- Assemble the bowls: divide the warm quinoa between two bowls. Arrange the crispy chickpeas and corn, the cabbage-rocket mix, the sprouts, the nuts and seeds, the pickled onions, and a few coriander leaves. Drizzle with the creamy cashew-lime sauce.
A recipe proposed by Maison Marmite
