The Summer Bowl That Does The Most
Summer is the season everyone wants their skin to look its best. More skin showing, more sun, more events. And yet most people's summer eating habits work directly against that goal — lighter meals, less protein, more sugar, more alcohol.
This bowl is the correction. It is built around ingredients that earn their spot not just for taste, but for what they actually do once they are inside your body. Magnesium for stress and sleep. Skin-loving fats for your barrier. Zinc for hormonal balance. Anti-inflammatory herbs for digestion and absorption.
It also happens to be one of the best things you will eat all summer.
Ingredients
Base
- 1 cup cooked quinoa, cooled
- 2 cups baby arugula or mixed greens
Roasted Veg
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- ½ cup corn, fresh or grilled
- Olive oil, salt and pepper to taste
Toppers
- 1 ripe avocado, sliced
- ¼ cup pumpkin seeds
- ¼ cup chickpeas, roasted and salted
- Fresh mint, basil, and cilantro
Tahini Dressing
- 3 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 tsp raw honey
- Pinch of sea salt
- 2–3 tbsp water to thin
Instructions
- Preheat your oven to 400°F. Toss cherry tomatoes and zucchini slices with olive oil, salt, and pepper. Roast for 18–20 minutes until slightly caramelized at the edges.
- While the veg roasts, whisk together tahini, lemon juice, honey, and salt. Add water one teaspoon at a time until you reach a pourable consistency.
- Build your bowls: start with a base of quinoa, add a handful of arugula, then layer the roasted veg, avocado slices, roasted chickpeas, and pumpkin seeds.
- Drizzle generously with tahini dressing.
- Finish with a handful of fresh herbs and a pinch of flaky salt. Serve immediately.