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Quick and Easy Salad Bowls for Busy Days

Quick and Easy Salad Bowls for Busy Days
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If you’re seeking a vibrant and nutritious meal that fits perfectly into your busy lifestyle, look no further than these Quick and Easy Salad Bowls for Busy Days! These delightful bowls combine fresh ingredients with bold flavors, making them not only a feast for the eyes but also a celebration of health. Perfect for weeknight dinners or lunch prep, these salads are customizable to suit your taste, allowing you to swap ingredients effortlessly. Packed with proteins, healthy fats, and fiber-rich veggies, they provide sustained energy throughout your day. Prepare to impress your family and friends while enjoying the simplicity of wholesome eating!

Ingredients

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  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup mixed greens
  • 1/2 cucumber, sliced
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons Kalamata olives
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups shredded cabbage (green or red)
  • 1 cup cooked shredded chicken
  • 1/2 cup shredded carrots
  • 1/4 cup sliced almonds
  • 1 green onion, thinly sliced
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon grated ginger
  • 1 cup cooked quinoa
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup corn kernels (fresh, canned, or frozen)
  • 1/2 avocado, diced
  • 1/4 cup salsa
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1 cup cooked farro or brown rice
  • 1/2 cup roasted sweet potato cubes
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped walnuts
  • 1 tablespoon balsamic glaze
  • 1 can (5 ounces) tuna in water, drained
  • 1 cup arugula or spinach
  • 1/2 cucumber, diced
  • 1/4 avocado, sliced
  • 1 teaspoon Dijon mustard

Instructions

  1. For the Chickpea Bowl: Combine chickpeas, mixed greens, sliced cucumber, halved cherry tomatoes, and Kalamata olives. Drizzle with olive oil and lemon juice; season with oregano, salt, and pepper. Toss gently.
  2. For the Cabbage Bowl: Mix shredded cabbage with cooked chicken, shredded carrots, sliced almonds, and green onions. Whisk sesame oil, rice vinegar, soy sauce, and ginger in a small bowl before drizzling over the salad mixture; toss well.
  3. For the Quinoa Bowl: In a bowl, mix cooked quinoa with black beans, corn kernels, diced avocado, salsa, lime juice, chili powder; season to taste.
  4. For the Farro Bowl: Combine cooked farro with roasted sweet potato cubes, dried cranberries, chopped walnuts; drizzle with olive oil and balsamic glaze; toss together.
  5. For the Tuna Bowl: Arrange arugula on one side of a serving dish; add diced cucumber on another side. Top with drained tuna and avocado. Whisk olive oil and Dijon mustard together before drizzling over everything.

Nutrition

Find it online: https://cookingwitheliana.com/quick-and-easy-salad-bowls-for-busy-days/