CHOPPED POWER SALAD
Chop your salad and mix up the dressing in your food processor for a quick and healthy lunch.
Provided by NickiSizemore
Categories Salad Vegetable Salad Recipes Cauliflower
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Pulse cauliflower in a food processor until finely chopped, about 15 to 20 pulses. Scrape into a large bowl. Pulse broccoli until finely chopped, about 15 to 20 pulses. Scrape into bowl. Process carrots until finely chopped, about 10 seconds. Scrape into bowl.
- With food processor running, drop garlic through feed tube to chop. Scrape down sides. Add cilantro and parsley and pulse until finely chopped. Scrape mixture into bowl with vegetables. Add oil, raisins, pumpkin seeds, vinegar, salt, and pepper to bowl and stir until well combined. Let stand 10 minutes.
Nutrition Facts : Calories 420 calories, Carbohydrate 25.7 g, Fat 33.8 g, Fiber 6 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 368.3 mg, Sugar 12.9 g
POWER SALAD BOWL
This hearty, power salad bowl is loaded with quinoa, beans, and egg for a vegetarian meal with great sources of protein.
Provided by Alli Shircliff
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 20m
Yield 1
Number Of Ingredients 12
Steps:
- Arrange kale, quinoa, garbanzo beans, red bell pepper, carrot, and egg in a bowl.
- Whisk lemon juice, olive oil, parsley, mustard, maple syrup, salt, and pepper together in a small bowl until dressing is well mixed. Pour dressing over salad.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 72.5 g, Cholesterol 212 mg, Fat 22.9 g, Fiber 14.8 g, Protein 20.4 g, SaturatedFat 3.8 g, Sodium 784.9 mg, Sugar 7.8 g
AVOCADO QUINOA POWER SALAD RECIPE BY TASTY
Here's what you need: water, salt, quinoa, fresh spinach, large cucumber, roma tomatoes, ripe avocados, lemon, extra virgin olive oil, pepper
Provided by Chris Salicrup
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then fluff the quinoa.
- Refrigerate the quinoa for 20 minutes.
- Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
- Add the lemon juice, olive oil, salt, and pepper, and mix well.
- Enjoy!
Nutrition Facts : Calories 296 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 7 grams, Protein 6 grams, Sugar 4 grams
More about "power salad bowl recipes"
BLACKENED CHICKEN AVOCADO POWER BOWLS | THE RECIPE CRITIC
From therecipecritic.com
4.8/5 (5)Estimated Reading Time 4 minsServings 4Calories 602 per serving
- To prepare the chicken: In a small bowl add the chili powder, paprika, onion powder, cumin, garlic powder, Italian seasoning, and salt and pepper. Use about 1 tablespoon of the oil the chicken. Rub the spice rub evenly on the front and back of the chicken.
- In a medium-sized skillet over medium-high heat add 1 tablespoon of the oil. Add the chicken and cook on each side about 2-3 minutes or until cooked through.
- To roast the veggies: Preheat oven to 425 degrees. On a baking sheet add the broccoli, pepper, and chickpeas. Salt and pepper and drizzle with remaining olive oil. Roast for 15 minutes or until tender.
- To assemble the power bowls: Divide the chicken evenly with the broccoli, peppers, chickpeas, avocado, and red cabbage.
MEAL PREP WEEK-LONG POWER BOWLS - OH SHE GLOWS
From ohsheglows.com
5/5 (14)Total Time 1 hrCategory Vegan, Grain, Other Main, SaladCalories 450 per serving
- Position two oven racks near the middle of the oven. Preheat the oven to 400°F (200°C) and line two extra-large (15- x 21-inches) rimmed baking sheets with parchment paper. It’s important to use extra-large baking sheets so there’s enough room for all those healthy veggies.
- Divide the chopped, “to-be-roasted” veggies onto the baking sheets. Drizzle 1 1/2 tablespoons of oil over top each sheet and toss the veggies until they’re fully coated in the oil. Sprinkle generously with salt and pepper.
- Roast the veggies for 30 to 40 minutes (I find 35 minutes is perfect in my oven for lightly charred veggies) until fork tender and golden. There’s no need to rotate/move the pans or flip the veggies halfway through baking unless you’re particular about even cooking.
- While the veggies are roasting, add the quinoa to a large pot along with 3 1/2 cups (875 mL) water. Stir. Bring to a simmer over medium-high heat, then immediately reduce the heat to low-medium, cover with a tight-fitting lid, and cook for 12 to 14 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and fluff the cooked quinoa with a fork.
13 POWER BOWL RECIPES TO MAKE FOR LUNCH OR DINNER - …
From simplemost.com
Estimated Reading Time 6 mins
VEGAN POWER SALAD BOWL - MARLA MERIDITH
From marlameridith.com
Reviews 14Estimated Reading Time 1 min
MANGO AND EDAMAME CHICK’N POWER SALAD BOWL - READY SET EAT
From readyseteat.ca
Servings 2Total Time 40 mins
- Divide greens and Healthy Choice® Mango Edamame Power Bowl between 2 bowls. Top with crispy tenders. Drizzle with dressing; sprinkle with sesame seeds.
KALE STEAK POWER SALAD - MEAL PREP ON FLEEK™
From mealpreponfleek.com
Ratings 1Calories 631 per servingCategory Dinner, Lunch, Main Dish
- Combine ingredients for dressing in a blender or Nutri-bullet and blend until smooth. Refrigerate until serving.
- Preheat oven to 400ºF and lime a medium baking sheet with parchment paper. Add Brussels sprouts and sweet potato. Drizzle with olive oil and season with sea salt and pepper. Gently toss with hands to coat. Roast for 25 minutes, stirring halfway through cooking. Remove from oven and cool at room temperature while cooking steak.
VEGGIE POWER BOWL RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.7/5 (6)Servings 2Cuisine AmericanCategory Dinner, Lunch, Main Course
- Assemble each bowl with the salad greens, rice, carrot, avocado, edamame, daikon, and soft-boiled eggs.
- Drizzle with the dressing, sprinkle with sesame seeds. Add scallions and pickled ginger, if using. Season to taste with salt and pepper. Serve with lemon wedges and sriracha, if desired.
SOUTHWESTERN KALE POWER SALAD - COOKIE AND KATE
From cookieandkate.com
4.8/5 (106)Total Time 40 minsCategory SaladCalories 813 per serving
- To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
- To cook the sweet potatoes: In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat, then add the cumin, smoked paprika and salt. Stir to combine. Once the pan is sizzling, add a scant 1/4 cup water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally, until the sweet potato is tender and cooked through, about 10 minutes.
- Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the sweet potatoes are caramelizing on the edges, about 3 to 7 minutes (add another little splash of olive oil if the potatoes start sticking to the pan). Set aside to cool.
- To prepare the kale: Transfer the kale to a large mixing bowl. Sprinkle the chopped kale with salt and use your hands to “massage” it, which improves the flavor. Just grab handfuls of kale in your hands and scrunch it up in your palms. Repeat until the kale is darker green in color and more fragrant. Whisk together 2 tablespoons olive oil, the juice of 1 lime and 1/2 teaspoon salt. Drizzle over the kale and toss to coat.
17 MUST-MAKE WINTER SALAD & WINTER BOWL RECIPES …
From nutritioninthekitch.com
Reviews 6Published 2019-01-30Estimated Reading Time 6 mins
- Winter Spa Salad With Lemon Chicken from Pinch Of Yum. I know I’m not the only one who thinks that everything that comes from Pinch of Yum is pretty much amazing!
- Winter Bliss Buddha Bowl from The Chriselle Factor. This stunning winter bowl is filling, hearty, and contains a beautiful combination of healthy fats, complex carbohydrates, and vegetables.
- Ahi Tuna Winter Salad with Creamy Balsamic Dressing from NITK. From the blog archives, my take on a winter salad includes perfectly seared ahi tuna, roasted potatoes for a hearty addition on a bed of fresh spinach and a homemade creamy balsamic dressing.
- Roasted Vegetable Lentil Salad from Running on Real Food. Deryn from Running on Real Food includes a beautiful variety of roasted vegetables in her hearty winter salad bowl and also adds in filling lentils, hemp seeds, and balsamic for flavour.
- Chopped Crispy Citrus Chicken Salad from Running To The Kitchen. Citrus is the star of this salad as a perfect ingredient combined with chicken, kale, mint, tarragon and pomegranate for winter brightness and freshness on your plate.
- BBQ Tempeh Nourishment Bowls from Abras Kitchen. This bright, bold, and beautiful winter “nourishment bowl” has several seasonal ingredients including roasted Brussels sprouts, rutabaga, turnips and a gorgeous beet, apple, and ginger relish.
- Bounce-Back Vitality Bowl from NITK. From my own blog this bounce-back vitality bowl is a wonderful winter meal loaded with faro, kale slaw, avocado, chicken, and walnuts and it’s also topped with a tasty, refreshing, and creamy lemon ginger tahini dressing.
- Winter Fennel Salad from Gathering Dreams. Light and airy, this sweet and tart winter salad contains two of my favourite winter ingredients; fennel and grapefruit.
- Citrus Fennel and Avocado Salad from Flavor The Moments. Another beautiful take on a winter salad! This one contains citrus including grapefruit, blood orange, and clementine, avocado for healthy fats, and a fresh lemon and white balsamic dressing.
- Roasted Veggie Winter Bliss Bowl from The View From Great Island. How amazing does this winter bliss bowl look? So colourful, bright, and hearty, this bowl is filled with quinoa, roasted vegetables including mushrooms, tomato, onion, Brussels sprouts, and a light and simple tahini lemon dressing.
WHOLE30 VEGETARIAN POWER BOWLS | EASY VEGETARIAN RECIPE ...
From wellplated.com
4.9/5 (59)Calories 427 per servingCategory Main Course
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Liberally coat a rimmed baking sheet with nonstick spray and set aside.
- Place the onions and sweet potatoes on the baking sheet, turning the sweet potatoes cut sides up. Drizzle with 2 teaspoons olive oil, making sure the flesh of the sweet potatoes is well coated. Sprinkle with 1 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Rub and toss to coat, and then arrange on the baking sheet. Bake for 10 minutes.
- While the sweet potatoes cook, chop the broccoli or cauliflower into florets (you should have about 5 cups total). Remove the baking sheet from the oven and flip the sweet potatoes so that they are cut sides down. Push the sweet potatoes and onions to one side and add the cauliflower or broccoli to the open side of the pan. Drizzle with 2 teaspoons olive oil and sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 teaspoon chili powder. Carefully toss to coat, and then return the baking sheet to the oven. The pan will be very crowded, and the veggies will overlap somewhat. Return to the oven and bake for an additional 20 to 25 minutes, until the sweet potatoes are soft and the other vegetables are crisp-tender.
- Remove the sheet pan from the oven and place the kale on top of the vegetables. Drizzle the kale with the remaining 2 teaspoons olive oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly rub the kale to coat, and then arrange the kale in a single layer over the whole pan. Return the pan to oven and bake for 5 additional minutes, until the kale is very lightly crisp and softened. Remove the whole pan from the oven and set it aside to cool.
RAINBOW SALAD POWER BOWL WITH SALMON & SESAME DRESSING
From irenamacri.com
Cuisine Asian FusionTotal Time 30 minsCategory SaladCalories 609 per serving
- Toss diced sweet potatoes and beets in a little olive oil and spread on the baking tray. Roast for 20-25 minutes until tender and golden brown. Season with salt and set aside. This can be done ahead of time (weekend or the night before).
- Heat up a small frying pan and toast the sesame seeds until golden, 2-3 minutes. Stir them around quite a few times and keep an eye on them as they are easily burnt.
SALMON SALAD POWER VEGGIE BOWLS - COTTER CRUNCH
From cottercrunch.com
4.8/5 (11)Estimated Reading Time 4 minsServings 1Total Time 15 mins
- First, slice your zucchini and squash, sauté in skillet with 1/2 tbsp oil and a little bit of pepper/salt. Also make sure your salmon is already cooked. I cook mine in 1 tbsp oil, lemon, pepper and salt for 10 minutes at 400F or so.
- Once the the zucchini and salmon and cooked, go ahead and build your bowl. Greens first, then veggies, and salmon. Drizzle in your balsamic glaze, thyme sprigs leaves, and the rest of your oil. Toss all together and place in bowl.
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From crispyfoodidea.com
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- Vegan Lemon Tahini Buddha Bowls. These vegan lemon tahini buddha bowls are perfect keto bowl recipes for an easy and healthy weeknight dinner. Filled with brown rice, plenty of roasted vegetables, and a creamy, zesty lemon tahini sauce, it tastes so delicious.
- Keto Low Carb Taco Salad. This keto low carb taco salad is easy to prepare and is perfect for a quick weeknight dinner. It’s stuffed with low-carb ingredients like salsa, avocado, seasoned ground beef, and shredded cheese.
- Plant Protein Power Breakfast Bowl. These plant protein power breakfast bowls are delicious and a very healthy recipe for your diet. With over 20 grams of protein and 12 grams of fiber per serving, this dish will keep you full for a long time.
- Keto Burrito Bowl. These keto Chicken burrito bowls are easy to make and incredibly flavorful, filling, Whole30, paleo, and keto-friendly. Packed with tons of flavors, bite-size seasoned chicken thighs, zesty cauliflower rice, pepper, and onions plus and easy guac make these bowls healthy and mouth-watering.
- Low-Carb Chocolate Almond Smoothie Bowl. Low carb chocolate almond butter smoothie bowl makes a great start to the day or as a midday pick-me-up or end-of-the-day treat.
- Salmon Quinoa Bowl. This salmon Quinoa bowl is perfect for lunch or dinner. Made with lemon-herb marinated salmon, garbanzo bean salad, tender quinoa, crisp greens, feta cheese, kalamata olives, and topped with homemade Tzatziki, this Mediterranean salmon bowl is tasty and delicious.
- Veggie Quinoa Power Bowl. This veggie quinoa power bowl is perfect for a lunch idea. It’s packed with roasted vegetables and tons of flavors. If you are on a diet, you can depend on these recipes on your weekends or snacks for the week.
- Honey Ginger Chicken Power Bowl. These honey ginger chicken power bowls with Creamy Lime dressing are perfect keto bowl recipes for lunch or dinner. It’s easy to make, gluten-free, dairy-free, paleo, and also vegetarian.
- Brown Rice Power Bowl. This brown rice power bowl is healthy, vegan, and gluten-free with tons of flavours. Sautéed curly kale and Savory Baby Bella Mushrooms, spicy tomato jam, warm brown rice, and fresh arugula are tucked, side-by-side, into extra roomy bowls.
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