05.22.2020

How To Make Zinque’s Le Bowl

Because it’s one of my favorite easy lunch spots here in LA…

Whenever someone asks me to pick a lunch spot in West Hollywood, I almost always suggest Zinque.  During the day, it’s an order at the counter kind of place, there’s plenty of outdoor eating space, and the food is honestly just delicious. (It’s also listed in my blog post as one of my go-to LA restaurants, btw).

A few years ago my friend Roxy and I had lunch at Zinque and she told me that I HAD to try their le bowl.  It sounded good, obviously, but after I tried it I literally became hooked and order it every single time I go to Zinque, lol.  It’s actually silly that I’ve never tried to replicate the le bowl before, but we all obviously have a lot more time on our hands right now and I also want to spread the le bowl love to anyone who doesn’t live in LA!

UPDATE (11.29.20): It saddens me to have to do this, but I recently had the most HORRIBLE interaction with Zinque’s CEO, Emmanuel Dossetti.  It’s a super long story that started with me offering about two sentences of constructive feedack on an inappropriate email he sent out, and ended in him demanding I send him money and him harassing me to the point that I had to block his email address AND block Zinque’s Instagram account (he signed on there to continue harassing me after I blocked him).  Unfortunately, I can no longer recommend Zinque as one of my favorite restaurants.  It’s crazy to me how any “CEO” could be so unprofessional and I hope Emmanuel gets the mental help he needs (my followers even offered to chip in for a therapy session but he called the offer “childish,” which is just SO beyond sad and pathetic.  That said, this recipe is still great and easy to make! Enjoy!

How To Make Zinque’s Le Bowl

Ingredients:

• Arugula lettuce
• Tomatoes, cubed (I only had cherry but Zinque uses the big Roma ones, I believe)
• 1/2 an avocado, cubed
• 1 piece chicken cutlet (shredded)
• 1/2 C brown rice (you can also sub cauliflower rice or RightRice)
• 1 Tbsp non-fat greek yogurt (I use this instead of mayo)
• Sriracha sauce
• Shaved parmesan (I couldn’t find this so I skipped it)
• Comte cheese (not my favorite so I left it out but the OG includes it)
•  salt and pepper to taste

Directions:

• Mix the shredded chicken with the greek yogurt and sriracha until you get a spicy flavor you like
• Add chicken and sauce to a bowl. And add in tomato, avocado and arugula
• Add cheese to taste (I added a pinch of grated parm since I didn’t have the shredded kind)
• Add salt and pepper to taste
• Enjoy!

What do you think?!  Will you try this recipe?