Rainbow Power Bowl

 
 
 

Ingredients

For the Bowl

4 cups baby spinach
2 cups finely shredded purple cabbage
1½ cups cherry tomatoes, halved
1½ cups cucumber, diced or sliced into half-moons
1 cup shredded carrots
1 cup red bell pepper, thinly sliced
1 cup cooked sweet corn (optional or reduce to ½ cup for fewer carbohydrates)
1 cup diced mango
2 medium avocados, sliced or diced
½ cup chopped fresh cilantro

Lemon Vinaigrette

4 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. honey (optional)
½ tsp. sea salt
¼ tsp. freshly ground black pepper
1 small garlic clove, minced
1 Tbsp. chopped fresh cilantro (optional) 

Directions

  1. In a small bowl or jar, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey (if using), salt, pepper, garlic, and cilantro until well combined.

  2. Divide the spinach evenly among four serving bowls. Top each bowl with an equal amount of purple cabbage, cherry tomatoes, cucumber, carrots, bell pepper, corn, mango, and avocado, arranging the ingredients in colorful sections.

  3. Drizzle each bowl with the lemon vinaigrette just before serving. Toss gently if desired and garnish with additional fresh cilantro.

Nutrition Per Serving (Approx.)

Serving size: 1 bowl

Calories: ~300 kcal

Total Fat: ~22 g

Saturated Fat: ~3 g

Unsaturated Fat: ~18 g

Cholesterol: 0 mg

Sodium: ~230 mg

Carbohydrates: ~23 g

Dietary Fiber: ~8 g

Total Sugars: ~10 g

Protein: ~5 g

Potassium: ~800 mg

Joanna Martin