Simple Recipes: Build Your Own #SaladLove Bowl

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Salads are quick and easy to prepare and add much needed nutrition whether it’s for breakfast (yes!), lunch or dinner. You’re probably thinking of salad just in terms of loose green leaves drizzled with dressing, but this takes things to the next level. Drumroll….introducing the green bowl, also known as a Buddha bowl or even Goddess bowl, depending on what social media sources you use. All these terms refer to the same concept – a bowl of leafy greens, carbohydrates, veggies, protein, seeds and nuts. The key is to experiment with a variety of different foods while simultaneously leaving you feeling light, energized and satisfied.

Prep Time: 10-20 minutes

{Depending on how much chopping you need to do}


Leafy Greens | Lettuce, Spring Mix, Kale, Arugula, Watercress, Mizuna, etc.

Veggies | Cucumber, Carrot, Celery, Zucchini, Yellow Squash, Tomato, Onion, Olives, Asparagus, Mushrooms, Bell Peppers, Capers, Garlic, Fennel, Corn, Peas, Cabbage, Broccoli, Cauliflower, etc.

Beans/Lentils | Chickpeas, Kidney Beans, Butter Beans, Lentils etc.

Grains | Quinoa, Rice, Millet, Buckwheat

Sprouts | Broccoli, Alfalfa, Radish, Lentils, Mung Beans etc.

Seeds | Sunflower Seeds, Pumpkin Seeds, Hemp Seeds etc.

Nuts | Almonds, Cashews, Peanuts, Pine Nuts, etc.

Herbs | Parsley, Cilantro, Dill, Chives, Basil, etc.

Lean Meats/Fish

Other: Raisins, Cranberries, Fruits, Berries, Shredded Coconut

Oils | Avocado, Olive, Sesame, Pumpkin, Flax Seed

Salt & Pepper, to taste

Lemon juice, to taste

Balsamic Vinegar, to taste

Olive oil, 1 tbs optional



Notes | I recommend omitting the dressing, but if you can’t do without choose oil and vinegar based dressings with no added sugars to keep the calorie counts low. Also, oil such as olive oil is necessary for the proper assimilation of many phytonutrients and vitamins found in leafy greens and veggies. Finally, if using canned beans make sure to find BPA free cans.


Wash all ingredients thoroughly. Chop all veggies. Grab a medium sized bowl and create a bed of leafy greens. Top with chopped veggies, then seeds, nuts, oils, lemon juice or vinegar followed by salt and pepper to taste. You can also do this inside a tupperware container or mason jar and take it on the go for lunch or leave in the fridge for later. Alternatively, you can start with the wet ingredients followed by veggies, top with leafy greens and leave overnight to avoid preparing lunch in the morning.


Anetta Pool is a Health & Lifestyle Coach. For more fabulous ways to style a healthy life, your way, visit her blog and follow her on Instagram and Facebook.


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