Mixed Greens Power Bowl (Printable)

A colorful medley of fresh greens, vegetables, chickpeas, and toasted nuts with zesty dressing.

# 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

→ Legumes

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 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

# How to Make It:

01 - Layer the mixed salad greens evenly across a large salad bowl to create the foundation.
02 - Distribute cherry tomatoes, cucumber slices, red bell pepper, shredded carrot, and avocado slices neatly over the greens in organized sections.
03 - Scatter the rinsed and drained chickpeas or black beans evenly across the composed bowl.
04 - Sprinkle the toasted nuts and pumpkin seeds across the bowl surface for textural contrast.
05 - Combine olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper in a small bowl. Whisk vigorously until emulsified and smooth.
06 - Drizzle the prepared vinaigrette over the salad immediately before serving. Toss gently to combine or leave in composed presentation layers.

# Expert Tips:

01 -
  • It's ready in fifteen minutes, which means even on hectic mornings you can eat something that feels intentional and nourishing.
  • You can prep components ahead and assemble fresh whenever you want, so it fits into actual life instead of demanding perfection.
  • The dressing is so good you'll find yourself making extra just to drizzle on leftover vegetables throughout the week.
02 -
  • Rinsing canned beans isn't optional—it removes the starchy liquid that makes everything taste flat and metallic instead of fresh.
  • Add avocado at the very last second or it will oxidize and turn brown before you even sit down to eat, turning what should be buttery into something mealy and sad.
03 -
  • Tear your greens by hand rather than cutting them with a knife—it sounds fussy but torn leaves don't brown and bruise the way cut ones do, staying fresher tasting longer.
  • Taste your dressing before adding it to the salad, adjusting lemon, salt, and mustard until it tastes bright and balanced on its own because that's what it needs to taste like on your greens.
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