Mixed Greens Power Bowl

There's something about assembling a power bowl that feels less like cooking and more like creating edible art. I discovered this particular combination on a Tuesday afternoon when my fridge was bursting with vegetables I'd bought with good intentions but never quite got around to using. Instead of watching them wilt, I tossed them into a bowl with some beans and nuts, drizzled on a quick vinaigrette, and suddenly lunch became the highlight of my day. The textures, the colors, the way everything stayed crisp and fresh—it clicked immediately.

I made this for my friend Maya on a Saturday when she mentioned feeling stuck in a rut with her usual lunch routine. She watched skeptically as I layered the greens, added the vegetables, scattered the nuts, and dressed it all down. One bite in, she pulled out her phone and took a photo before even finishing the bowl. Now she texts me variations of it weekly, which somehow feels like the highest compliment a recipe can receive.

Ingredients

• Mixed salad greens (4 cups): Spinach, arugula, kale, and romaine give you a blend of flavors and textures—don't just use iceberg lettuce or the whole thing gets boring fast.
• Cherry tomatoes (1 cup, halved): They burst with sweetness when you bite them, which is exactly what you want in contrast to peppery greens.
• Cucumber (1 cup, sliced): This keeps everything crisp and cool, a refreshing break between bites.
• Red bell pepper (1, thinly sliced): Slice it thin so it actually mingles with everything else instead of overpowering the bowl.
• Carrot (1 large, shredded): Shredding it gives you more surface area to taste, plus it catches the dressing beautifully.
• Avocado (1 small, sliced): Add this last and dress gently or it bruises—I've learned this the hard way more times than I'd like to admit.
• Chickpeas or black beans (1 can, rinsed and drained): They're your protein anchor, the thing that turns a salad into an actual meal you'll stay full from.
• Toasted walnuts or almonds (1/3 cup, roughly chopped): Toast them yourself if you have time—the difference is absolutely worth it, and your kitchen smells incredible.
• Pumpkin seeds (2 tablespoons): These add a subtle earthiness and crunch that you don't realize you need until you taste it.
• Olive oil (3 tablespoons): Use something you actually like drinking, not the cheapest bottle on the shelf.
• Lemon juice (1 tablespoon): Fresh squeezed if you can manage it—it makes a noticeable difference in brightness.
• Apple cider vinegar (1 tablespoon): This gives the dressing complexity without making it taste like straight vinegar.
• Dijon mustard (1 teaspoon): It emulsifies the dressing and adds a subtle kick that ties everything together.
• Honey or maple syrup (1 teaspoon): Just enough to round out the sharp edges without making it sweet.
• Salt and black pepper: Taste as you go because everyone's salt needs are different.

Instructions

Start with your greens as the foundation:

Pour your mixed greens into a large bowl and give them a gentle toss so they're loose and airy, not packed down. This is your canvas, so treat it accordingly.

Arrange your vegetables with intention:

Layer the tomatoes, cucumber, bell pepper, carrot, and avocado over the greens in a way that feels appealing to you. Some people like everything mixed chaotically, others prefer neat sections—there's no wrong way here.

Add your beans as the protein anchor:

Scatter the drained chickpeas or black beans evenly across the bowl so every forkful has some. They're the reason this stops being a side and becomes a real lunch.

Finish with crunch:

Sprinkle your toasted nuts and pumpkin seeds over everything right before you're about to eat it, not earlier. This keeps them crunchy instead of getting soggy from the dressing.

Make your dressing with care:

Whisk the olive oil, lemon juice, apple cider vinegar, mustard, honey, salt, and pepper together in a small bowl until it looks glossy and emulsified. Taste a tiny bit on your finger to make sure the balance feels right to you.

Dress and serve:

Drizzle the dressing over the bowl just before eating, or toss everything together if you prefer it mixed. Some people love the composed presentation; others want every element coated in dressing.

Save

This bowl became my go-to meal during a summer when I was trying to eat better but didn't want to sacrifice enjoyment. It proved to me that healthy food doesn't have to taste like punishment, and that sometimes the simplest combinations are the most satisfying. Now whenever someone says they're stuck with boring lunches, this is what I make them.

Build It Your Way

The beauty of this bowl is that it's endlessly adaptable depending on what you have on hand or what you're craving. Swap the chickpeas for lentils, kidney beans, or edamame if you want to play around with different proteins and flavors. If you want it heartier, toss in some cooked quinoa or brown rice underneath the greens—it soaks up the dressing beautifully. Add goat cheese or feta if you're okay with dairy and want something a little richer, or keep it as-is if you're going the vegan route.

The Dressing Makes Everything

I can't stress this enough: make your own dressing instead of reaching for a bottle. The homemade version takes maybe two minutes and tastes infinitely better, plus you control exactly how much salt and acid you want. The combination of lemon juice and apple cider vinegar gives you brightness without being one-note, and the mustard acts as a tiny flavor amplifier that makes everything taste more like itself.

Storage and Prep Tips

You can prep components ahead if you're planning to assemble these bowls throughout the week, but keep everything separate until you're ready to eat. The greens will stay fresh in a container for a few days, the beans keep for up to five days, and the dressing lasts about a week in a jar in your fridge. Just don't combine them early or you'll end up with a wilted disappointment instead of the crisp, vibrant meal you were looking forward to.

• Slice your vegetables as close to eating time as possible for maximum crunch and freshness.
• Keep the dressing in a separate jar so you can shake it up whenever you want to add more to your bowl.
• If you're meal-prepping for work, pack the dressing separately and add it right before eating.

Save

This power bowl taught me that meals don't need to be complicated to be nourishing and genuinely enjoyable. Make it today and see where it takes your lunch routine.

Recipe Questions & Answers

→ Can I prepare this bowl in advance?

Yes, you can prep ingredients up to 2 days ahead. Store greens, vegetables, beans, and nuts separately. Keep the dressing in a small jar and toss everything together just before serving to maintain freshness and texture.

→ What other proteins work well in this bowl?

Beyond chickpeas and black beans, try lentils, edamame, or kidney beans. For non-vegetarian options, add grilled chicken, shrimp, or hard-boiled eggs. Each provides different textures and flavors while keeping the bowl satisfying.

→ How can I add more substance to make it filling?

Incorporate cooked grains like quinoa, brown rice, or farro. Add roasted sweet potatoes, extra avocado, or a dollop of hummus. These additions provide heartiness while complementing the fresh, crisp vegetables.

→ What dressing alternatives can I use?

Try a tahini-lemon dressing, balsamic vinaigrette, or creamy avocado dressing. A simple olive oil and red wine vinegar combination works beautifully. For something different, a light cilantro-lime dressing adds brightness.

→ Is this bowl suitable for meal prep?

Absolutely. Assemble individual portions in glass containers, layering greens on the bottom followed by hearty vegetables, beans, and nuts on top. Store dressing separately. Keeps well for 3-4 days in the refrigerator.

→ What nuts and seeds can I substitute?

Pecans, cashews, or sunflower seeds replace walnuts and almonds well. Hemp seeds or chia seeds add nutritional benefits. Toast the nuts beforehand for enhanced flavor and crunch throughout the bowl.