Cookwith

Name: Counterculture Boogaloo Bowl – California Summer Fusion
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium red onion, sliced; 3 cloves garlic, minced; 1 cup cherry tomatoes, halved; 1 medium zucchini, sliced into half-moons; 1 cup cooked hearts of palm, sliced (or artichoke hearts, quartered); 1 1/2 cups cooked chickpeas (rinsed and drained if using canned); 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper (or to taste); Zest and juice of 1 lemon; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh basil, torn; 1 ripe avocado, sliced; 1/4 cup toasted pumpkin seeds (pepitas); Salt and black pepper, to taste

Counterculture Boogaloo Bowl – California Summer Fusion

CrushedLemon1034

This Boogaloo Bowl embodies the rebellious, communal spirit of the 1960s California counterculture and the soulful fusion of Latin and R&B rhythms. Fresh, vibrant veggies and chickpeas are sautéed with smoky spices, layered with lemon’s brightness, and finished with creamy avocado and crunchy pepitas. The result is a colorful, naturally gluten-free, dairy-free, vegan, and keto-friendly bowl that’s as bold and inviting as a boogaloo jam session—perfect for sharing with friends or enjoying solo with memories of radical potlucks and dance-floor revelry.

Ingredients

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the red and yellow bell peppers, red onion, and a pinch of salt. Sauté for 5-6 minutes until just softened and vibrant.
Add the minced garlic, cherry tomatoes, and zucchini. Cook for another 3-4 minutes, stirring frequently, until the tomatoes begin to burst.
Stir in the hearts of palm, chickpeas, smoked paprika, cumin, cayenne, and half the lemon zest. Sauté for 2-3 minutes to warm through and meld flavors.
Squeeze in the lemon juice, season with salt and black pepper to taste, and toss in half the cilantro and basil. Remove from heat.
Divide the mixture among four bowls. Top each with avocado slices, a sprinkle of toasted pumpkin seeds, and the remaining herbs and lemon zest for a fresh finish.
Serve immediately, or let cool to room temperature for a picnic-style meal reminiscent of communal 1960s potlucks.