Mixed Greens Power Bowl (Print Version)

A vibrant bowl featuring fresh greens, vegetables, beans, and nuts for a wholesome meal.

# What You Need:

→ 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 and 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 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

# How-To Steps:

01 - In a large salad bowl, layer the mixed greens as the foundation.
02 - Arrange cherry tomatoes, cucumber, bell pepper, carrot, and avocado neatly over the greens.
03 - Distribute chickpeas or black beans evenly across the bowl.
04 - Sprinkle toasted nuts and pumpkin seeds over the vegetables.
05 - In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until emulsified.
06 - Drizzle the dressing over the salad just before serving. Toss gently to combine, or leave layered for a composed presentation.

# Expert Hints:

01 -
  • It comes together in 15 minutes flat, no cooking required, which means breakfast or lunch can happen even on mornings when you're running behind.
  • The combination of creamy, crunchy, and bright flavors is genuinely satisfying enough that you won't find yourself hunting for snacks an hour later.
  • You can prep components ahead and build the bowl fresh, or throw it together in whatever mood strikes you without worrying about technique.
02 -
  • Don't dress the bowl until right before eating unless you want the greens to wilt and everything to become watery and sad; the vegetables will release their moisture and turn the whole thing soggy.
  • Toasting your own nuts instead of buying them pre-toasted makes a shocking difference—they taste alive instead of tired, and they stay crunchier longer.
03 -
  • If your greens are wilting before you eat, toss them lightly with a tiny splash of olive oil first—it seals them slightly and keeps them fresher longer.
  • The dressing improves after sitting for an hour because the flavors deepen and marry together, so make it ahead if you have time.
Go Back