Summer Bright Bowls




25 minutes


32 minutes


plant based protein

1 Package Pure Farmland Plant-Based Homestyle Meatballs
2 cups cooked quinoa
2 ears sweet corn, husked
8 oz. cherry tomatoes, halved or quartered
1 large carrot, grated or thinly sliced
1 large cucumber, grated or thinly sliced
1 red bell pepper, deseeded & diced
3/4 cup packed leafy fresh herbs & tender stems (such as basil, cilantro & mint), finely chopped
1 tbsp. finely chopped chives or green onions
5.5 oz. spring greens (or arugula or baby kale)
curry vinaigrette, below

Curry Vinaigrette
1/2 cup extra virgin olive oil
1 lemon, zested & juiced
3 cloves garlic, finely chopped or grated
2 tbsp curry powder
1 tbsp apple cider vinegar
1 tbsp honey (or pure maple syrup or agave nectar)
optional: pinch of red chili flakes or cayenne pepper
1 tsp kosher salt* (if curry powder is salted, omit or add salt just to taste)


Add 2/3 cup dry quinoa & 1 1/3 cup water or stock to a medium saucepan with a lid. Season with a generous pinch of salt. Bring the mixture to a boil (uncovered) over medium-high heat. Reduce heat to low or medium-low, bringing the quinoa to a slow simmer. Cover and simmer for 15 minutes. Remove from the heat & let stand (covered) for 5 minutes. Uncover & fluff with a fork. Set aside, or store in an individual airtight container in the refrigerator for up to 1 week.

Husk the sweet corn. Halve or quarter the cherry tomatoes. Grate or thinly slice the carrot & cucumber. Dice the red bell pepper. Set aside, or store in individual airtight containers in the refrigerator for up to 3 days.

Cook the plant-based homestyle meatballs according to package directions then set aside.

Add all listed ingredients to a medium bowl or a jar. Whisk or seal & shake to combine.

Set aside, or store in an airtight container in the refrigerator for up to 1 week. The curry vinaigrette may settle a bit as it rests – just give it a good shake before you drizzle it over a glow bowl!

Assembly & Serving:
Prepare the grill for medium-high direct heat grilling.
Brush the corn with a little oil, or lightly spritz with your go-to cooking spray. Season with salt & ground black pepper. Place the corn on the preheated grill. Grill the sweet corn for 3-4 minutes per side, or until nicely charred. Remove from the grill. Once cool enough to handle, chop the chicken into bite-sized pieces & slice the sweet corn kernels off of the cob.

Combine the quinoa, grilled chicken, grilled sweet corn, tomatoes, carrot, cucumber, bell pepper, & chopped fresh herbs in a large mixing bowl. Pour the remaining curry vinaigrette over top. Toss to combine, ensuring all of the quinoa is well coated in the dressing. Taste, seasoning with additional salt or ground black pepper as desired.

Add a generous handful of greens to a serving bowl. Top with the quinoa mixture. Drizzle with any remaining curry vinaigrette & garnish with some additional finely chopped fresh herbs, as desired. Enjoy!

Recipe Inspiration