Lunch Plant Bowl Recipe

JUNE 13, 2019

June 13, 2019

Lunch Plant Bowl Recipe


Nope, I’m not proposing a boozy lunch, we’re talking about a Build Your Own Bowl lunch.

Recently, our team took a field trip to JuJuBeet, a local shop that specializes in juices, smoothies, and bowls, using fruits and vegetables from apples to zucchini.  Their food is mostly vegan and gluten-free and is so good we could happily eat there every day.

They were hosting a book signing for the new cookbook “Plant Power Bowls:  70 Seasonal Vegan Recipes to Boost Energy and Promote Wellness” with author Sapana Chandra. You can buy it here

The book is full of seasonal plant-based recipes that are as delicious as they are nutritious. Plus, there’s an entire chapter dedicated to sweet treats, because what’s life without a little indulgence now and then?

Sapana’s a living endorsement for eating clean and green— she radiates warmth and vibrancy.

I enjoy eating a lot of greens and whole foods, so lunch bowls are already part of my routine. Prepping ingredients the night before makes it a snap to put one together. Now I’ve got even more combos to try – a different bowl for every day of the week!

Here’s a recipe from Sapana’s cookbook that’s perfect for lunches right now:



Courtesy of “Plant Power Bowls” by Sapana Chandra 

Summer Garden Patch Bowl with Creamy Basil Pesto



1 small zucchini                                                                                                         

2 cups cooked tricolor quinoa                                   

2 cups arugula

1 cup cherry tomatoes, halved

1 cup fresh corn kernels

1 cup diced cucumber

¼ cup thinly sliced red onion

¼ cup pitted Kalamata olives

2 tablespoons pepitas

2 tablespoons toasted sesame seeds (optional)

1 medium avocado, sliced

½ medium lemon, halved

½ cup Creamy Basil Pesto (recipe follows)


Makes 2 bowls.



  1. Shave the zucchini lengthwise with a vegetable peeler (you should have a cup of ribbons.)
  2. Assemble each bowl with half of the zucchini ribbons, quinoa, arugula, tomatoes, corn, cucumber, onion, pepitas, sesame seeds, and avocado.
  3. Garnish with a lemon wedge and serve with the pesto.

Creamy Basil Pesto

Makes about a ½ cup

1 cup fresh basil leaves

½ avocado

¼ cup raw pine nuts

3 tablespoons extra-virgin olive oil

1 tablespoon water

1 tablespoon freshly squeezed lemon juice

Pinch of sea salt

Pinch of freshly ground black pepper


In a food processor, combine the basil, avocado, pine nuts, olive oil, water, lemon juice, salt, and pepper.  Pulse for about 2 minutes, until smooth and creamy, scraping down the sides as needed.  Taste and adjust the seasoning, if desired.


Leave a comment