Mixed Greens Power Bowl (Printable)

A vibrant bowl with fresh greens, vegetables, beans, and crunchy nuts for a wholesome 15-minute meal.

# 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 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

# Steps:

01 - Layer mixed greens in a large salad bowl to form the foundation.
02 - Neatly arrange cherry tomatoes, cucumber, bell pepper, carrot, and avocado over the greens.
03 - Distribute chickpeas or black beans evenly across the bowl.
04 - Sprinkle toasted nuts and pumpkin seeds over the top.
05 - 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 Tips:

01 -
  • It comes together in 15 minutes, which means even on chaotic mornings you can make something that tastes intentional.
  • No cooking required, so your kitchen stays cool and you keep your energy for eating instead of cleaning.
  • The texture contrast between creamy avocado, crunchy nuts, and tender greens makes every bite interesting.
02 -
  • Soggy greens are the enemy, so don't dress the bowl until you're ready to eat it, or keep the dressing separate and let people add as much as they want.
  • Rinsing canned beans isn't optional if you care about sodium content and that slightly metallic taste; it takes thirty seconds and changes everything.
03 -
  • A quality lemon is more important than a fancy oil; the acidity is what makes the whole dressing sing, so choose bright, heavy lemons that feel full of juice.
  • If you're meal prepping, make a big batch of the dressing and store it in a jar; shake it up every time you use it and it'll transform four separate salads throughout the week.
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