Mixed Greens Power Bowl (Printable)

A vibrant medley of fresh greens, vegetables, beans, and 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 & 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 Make It:

01 - Layer mixed greens evenly in a large salad bowl to form the foundation of the bowl.
02 - Position cherry tomatoes, cucumber slices, bell pepper, shredded carrot, and avocado slices neatly over the greens in sections.
03 - Distribute rinsed and drained chickpeas or black beans evenly across the salad bowl.
04 - Sprinkle toasted nuts and pumpkin seeds over the top layer of the bowl.
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 and smooth.
06 - Drizzle the prepared dressing over the salad just before serving.
07 - Toss gently to combine all components, or maintain the layered arrangement for an attractive composed presentation.

# Expert Tips:

01 -
  • It comes together faster than your lunch break, no cooking required.
  • Every bite tastes completely different depending on what you grab, so it never gets boring.
  • You'll actually feel energized afterward instead of that mid-afternoon slump.
02 -
  • Wet salad greens are the enemy of a good bowl—they make everything soggy within minutes, so pat them dry with real intention.
  • The dressing sits better and coats more evenly when the Dijon mustard is whisked in first; it acts as an emulsifier that holds everything together.
03 -
  • Make the dressing in a mason jar and shake it instead of whisking; you'll use less bowls and it stays fresh in the fridge for days.
  • Toast your own nuts if you can; store-bought roasted ones are fine, but toasting them yourself for five minutes in a dry pan deepens their flavor completely.
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