Mixed Greens Power Bowl (Print Version)

A vibrant medley of fresh greens, colorful vegetables, beans, and crunchy nuts for a wholesome 15-minute meal.

# Ingredient List:

→ Greens

01 - 4 cups mixed salad greens (spinach, arugula, kale, romaine)

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, sliced
04 - 1 red bell pepper, thinly sliced
05 - 1 large carrot, shredded
06 - 1 small avocado, sliced

→ Beans

07 - 1 can (15 oz) chickpeas or black beans, rinsed and drained

→ Nuts & Seeds

08 - 1/3 cup toasted walnuts or almonds, roughly chopped
09 - 2 tablespoons pumpkin seeds

→ Dressing

10 - 3 tablespoons olive oil
11 - 1 tablespoon fresh lemon juice
12 - 1 tablespoon apple cider vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey or maple syrup
15 - Salt and black pepper to taste

# Recipe Steps:

01 - In a large salad bowl, layer the mixed greens as the foundation.
02 - Distribute cherry tomatoes, cucumber, bell pepper, carrot, and avocado evenly over the greens.
03 - Scatter the rinsed and drained chickpeas or black beans across the bowl.
04 - Sprinkle toasted nuts and pumpkin seeds uniformly over the vegetables.
05 - In a small bowl, vigorously whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until emulsified.
06 - Drizzle dressing over the salad immediately before serving. Gently toss to combine or maintain layered presentation as preferred.

# Expert Suggestions:

01 -
  • It cleans out your produce drawer and somehow makes you feel virtuous while doing it.
  • You can prep everything in under 20 minutes without turning on a single burner.
  • The crunch, the creaminess, the tangy dressing, it hits every texture and flavor note at once.
  • Its endlessly adaptable, so you never get bored even if you eat it three times a week.
02 -
  • Dress the salad only right before serving or the greens will wilt and turn soggy within minutes.
  • Toasting the nuts yourself instead of buying pre toasted ones makes a noticeable difference in flavor and freshness.
  • If your avocado is not quite ripe, leave it out rather than forcing it, a hard avocado ruins the creamy contrast.
  • Rinse canned beans thoroughly, the liquid they come in tastes metallic and will make your bowl less vibrant.
03 -
  • Massage kale leaves with a tiny bit of olive oil and salt for 30 seconds to soften them and reduce bitterness.
  • Use a microplane to add lemon zest to the dressing for an extra burst of brightness without more acidity.
  • If you are serving this to a crowd, build it on a large platter instead of a bowl so everyone can see the layers and colors.
  • Leftover dressing keeps in the fridge for up to a week and works beautifully on roasted vegetables or grain bowls.
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