Go Back
In a world that often prioritizes convenience over nutrition, the concept of a Rainbow Salad Bowl stands out as a celebration of both health and aesthetics. This dish is not just a feast for the eyes; it is a wholesome meal packed with essential nutrients that can invigorate your body and delight your taste buds. With its vivid array of colors, the Rainbow Salad Bowl epitomizes the idea that eating healthy doesn’t have to be boring or bland. Instead, it showcases a variety of vegetables and wholesome ingredients that can be enjoyed in a single, satisfying bowl.

Healthy School Lunch Salad Bowl

Discover the joy of vibrant, nutritious eating with this Rainbow Salad Bowl! This colorful dish is a feast for both the eyes and your taste buds, showcasing an array of fresh vegetables packed with essential nutrients. From leafy greens to protein-rich quinoa and black beans, every ingredient contributes to your overall well-being. Perfect for meal prep or a fun gathering, this salad is easy to customize and prepare in just 30 minutes. Enjoy a wholesome meal that proves healthy eating can be both delicious and exciting!
Print Recipe Pin Recipe

Ingredients
  

2 cups mixed leafy greens (such as spinach, kale, and arugula)

1 cup cherry tomatoes, halved

1 medium cucumber, diced into small cubes

1 bell pepper (choose either red or yellow), diced

1 cup cooked quinoa

1 cup black beans, rinsed and drained

½ cup corn (either canned or frozen, thawed if frozen)

1 ripe avocado, sliced

¼ cup shredded carrots

¼ cup feta cheese (optional, for a creamy addition)

¼ cup nuts or seeds (such as sunflower seeds or chopped walnuts)

Salt and pepper, to taste

3 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon honey or agave nectar

½ teaspoon garlic powder

½ teaspoon paprika

Instructions
 

Prepare the Base: In a large mixing bowl, add your mixed leafy greens as the vibrant base for your salad, ensuring they are washed and dried thoroughly.

    Add the Veggies: Layer the halved cherry tomatoes, diced cucumber, and diced bell pepper over the greens. This colorful arrangement will not only appeal visually but also add immense flavor and freshness to the bowl.

      Mix in Grains and Protein: Gently fold in the cooked quinoa and black beans, which provide a hearty source of protein and fiber, making the salad more filling.

        Incorporate Corn and Carrots: Sprinkle the corn and shredded carrots evenly on top. These ingredients contribute a sweet crunch that perfectly balances the salad.

          Top it Off: Artfully arrange the avocado slices over the salad, and if you wish, sprinkle the optional feta cheese on top. Finally, add a handful of nuts or seeds for an extra layer of texture and nutrition.

            Make the Dressing: In a small bowl, vigorously whisk together the olive oil, apple cider vinegar, honey (or agave), garlic powder, paprika, and a pinch of salt and pepper until the mixture is combined and emulsified.

              Dress and Toss: Drizzle the prepared dressing generously over the salad. Using tongs, gently toss the salad to ensure all ingredients are evenly coated, enhancing the flavors with each bite.

                Serve or Store: Serve your beautiful salad immediately for maximum freshness, or divide it into lunch containers for later. This dish keeps well in the refrigerator for up to two days; however, it’s best to add the avocado right before serving to prevent it from browning.

                  Prep Time, Total Time, Servings: 15 minutes | 15 minutes | 4 servings

                    - Presentation Tips: For an eye-catching arrangement, serve in deep, clear bowls. Consider garnishing with extra herbs, such as cilantro or parsley, for a fresh finish.