Salad bowls are a go – to favorite in this house. No two bowls are ever the same. You can pick and choose your ingredients for a healthy, balanced meal.  The upside – these are heartier, healthier salads – they usually include, lots of veggies, quinoa or rice and some meat (you can sub tofu here too).  You just have to gather up the ingredients and throw them together for a delicious meal.

Now, I typically don’t measure out the amounts of “stuff” going into these bowls, but here are the numbers for you.

HIS [For lack of a better descriptor, we will call it a burrito bowl]

Ingredients: 

?4-6 cups Spinach/Kale

?¼ cup of corn (or 1 ear of corn)

?¼ cup of black beans

?½ cup brown rice

?4-6 oz. ground beef

?¼ cup of peppers

?¼ cup tomato

?½ avocado

?1 tbsp. green chili sauce

?sprinkle of feta

Directions:

1. Heat a non-stick skillet/pan with a little olive oil and fry ground beef/bison until fully cooked.  Drain grease and put aside to add to salad later.

2. Rinse and cook quinoa or rice as instructions dictate. Let cool and set aside to add to salad.

3. Assemble salad – combine greens, vegetables, quinoa and ground beef/ground bison in large bowl. Add dressing, salt & pepper (to taste), a sprinkle of feta and enjoy.

 

Her Salad Bowl:

Ingredients:

?4-6 cups of Spinach/Kale

?4 oz. chicken OR salmon

?¼ cup quinoa

?¼ cup tomato

?¼ cup carrots

?¼ cup cucumber

?¼ cup garbanzo beans

?½ avocado

?sprinkle of feta

Directions:

1. Heat a non-stick skillet/pan with a little olive oil and cook chicken until golden brown on each side. Put aside to add to salad later.

2. Rinse and cook quinoa as instructions dictate. Let cool and set aside to add to salad.

3. Assemble salad – combine greens, vegetables, quinoa, garbanzo beans and chicken in large bowl. Add dressing, salt & pepper (to taste), a sprinkle of feta and enjoy.

Don’t forget the cucumber avocado dressing [an, Oxygen Magazine recipe favorite — yum!]: 

?1/3 cup olive oil

?1 clove minced garlic

?2 ripe avocados [diced]

?1 large cucumber [peeled & diced]

?1/4 cup lemon juice

?sprinkle of sea salt & black pepper

1. Blend in food processor.

2. Store in air tight container [mason jars work great] & refridgerate.

3. Enjoy on salad.

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