Mixed Greens Power Bowl (Printable format)

A vibrant medley of fresh greens, colorful vegetables, protein-packed beans, and crunchy nuts for a wholesome, nourishing meal ready in minutes.

# What You’ll 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 & 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

# Directions:

01 - In a large salad bowl, arrange mixed greens as the foundation.
02 - Layer 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 top.
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 dressing over the salad just before serving. Toss gently to combine or leave layered for composed presentation.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, so even on your most chaotic days you can sit down to something genuinely nourishing.
  • Every bite has layers of texture and flavor that keep you engaged instead of bored, which is the real secret to eating well.
  • You're not locked into specific ingredients, so it becomes a creative canvas for whatever your farmer's market delivered or your pantry offers.
02 -
  • If you dress the bowl more than a few minutes before eating, your nuts will start surrendering their crunch to the moisture, so timing matters more than you'd think.
  • The quality of your olive oil and the freshness of your lemon juice directly affect whether this tastes like a revelation or tastes like you're doing your vegetables penance.
03 -
  • Prep your vegetables the night before if you want a grab-and-assemble situation for lunch, just keep the avocado and nuts separate until the moment you're ready to eat.
  • Make extra dressing and keep it in a jar in your fridge, it's actually better after a day or two when the flavors have had time to marry together.
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