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Make a veggie power bowl for a healthy lunch to fuel your body

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

This veggie-full power bowl salad will give you a hefty dose of energy

Fresh, crunchy veggies, garbanzo beans and hemp seeds are super nutritious and make a perfect energizing lunch. Toss this healthy dish in one of three delicious dressings for a light meal.

Eating healthy meals truly makes my body feel its best. Don't worry, this isn't just some plain, boring bowl full of lettuce leaves.

This veggie-full power bowl salad will give you a hefty dose of energy

This power bowl is full of super-nutritious foods, such as green kale, sweet, juicy tomatoes, spicy red onions and organic garbanzo beans that are a wonderful source of protein for all you vegetarians or vegans out there. If you are vegan, simply omit the feta cheese in this dish, or opt for your favorite dairy-free cheese. This is great to make ahead of time and would be great for packing in your lunch or for a light meal or side dish on your next picnic.

Enjoy your veggie-packed power bowl with one or all of the three salad dressing recipes below.

Healthy veggie power bowl recipe

Crunchy, fresh vegetables along with garbanzo beans make this healthy, veggie-friendly salad ideal for a light lunch or dinner.

Serves 2-4

Total time: 10 minutes

Ingredients:

  • 6 cups fresh organic baby kale mix
  • 2 large plum tomatoes, sliced or cut into wedges
  • 1/2 red onion, sliced thin
  • 1 small cucumber, sliced
  • 1 cup chopped sugar snap peas
  • 1 cup canned organic garbanzo beans, drained
  • 1/2 cup crumbled feta cheese
  • 1/4 cup hemp seeds
  • Dressing of choice, recipes below

Directions:

  1. Wash and dry the kale leaves. Using a sharp knife, carefully remove the thick stem from the leaves, and discard.
  2. Finely chop the kale, and place it in a large salad bowl.
  3. Top the kale mix with the tomato wedges, red onion, cucumber, garbanzo beans and feta cheese.
  4. Sprinkle the top of the salad with hemp seeds.
  5. When ready to serve, drizzle the desired salad dressing on top of the salad, and toss. (I used the apple cider vinegar-tahini dressing.)
  6. Best served immediately.

Apple cider vinegar-tahini dressing recipe

This dressing has a tangy bite from apple cider vinegar with a light, smoky flavor from the tahini and is perfect with this kale salad.

Yields 1/2 cup

Total time: 5 minutes

Ingredients:

  • 3 tablespoons organic raw apple cider vinegar
  • 2 tablespoons apple cider concentrate
  • 2 tablespoons water
  • 1/4 cup tahini
  • 2 tablespoons pure maple syrup
  • 1 lemon, juiced
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Directions:

  1. To a jar with a lid, add all the ingredients.
  2. Place the lid on the jar, and shake for 30 seconds.
  3. Remove the lid, and drizzle the dressing on top of your favorite salad.
  4. Store any leftovers in the refrigerator for up to 4 days.

Creamy vegan curry dressing recipe

This creamy curry dressing is vegan-friendly and offers a unique flavor to any salad it is used on.

Yields 3/4 cup

Total time: 5 minutes

Ingredients:

  • 1/4 cup fat-free Vegenaise or other vegan mayonnaise
  • 1/4 cup canned coconut milk
  • 1 teaspoon agave nectar
  • 1 lime, juiced and zested
  • 1 garlic clove, minced
  • 1 tablespoon sweet curry powder
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste

Directions:

  1. To a bowl, add all the ingredients.
  2. Using a whisk, mix until the dressing is smooth and creamy and there are no lumps.
  3. Transfer to a jar with a lid, and keep chilled until ready to use.

Tangy lemon-Champagne dressing recipe

Light and bright, this dressing has a crispy bite from fresh lemons and a hint of sweetness from agave.

Yields 1 cup

Total time: 5 minutes

Ingredients:

  • 2 lemons, juiced
  • 1/4 cup Champagne vinegar
  • 1/2 cup extra-virgin olive oil
  • 4 tablespoons agave
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried oregano or thyme
  • Salt and pepper, to taste

Directions:

  1. To a bowl, add all the ingredients.
  2. Using a whisk, mix until the dressing is smooth and creamy and there are no lumps.
  3. Taste the dressing, and adjust the flavors if needed.
  4. Transfer to a jar with a lid, and keep chilled until ready to use.

More healthy salad recipes

Spicy cucumber noodle salad
Brussels sprout salad
Healthy chicken apricot salad

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