Powerhouse Plant-Based Salad Bowl

May 18, 2020

This fully loaded salad eats like an entrée. Packed with leafy greens, tender riced cauliflower, crunchy walnuts, and a medley of beans and veggies, this is one nutrient-dense bowl that will take you to Flavortown. It comes together in 15 minutes and travels well, making it perfect for lunch or dinner. This recipe will make a salad-lover out of anyone.

Makes one entrée-sized salad

1 cup romaine lettuce, chopped into bite-sized pieces
1 cup fresh spinach
1 cup riced cauliflower*
1/2 cup black beans
1/2 cup garbanzo beans
1/2 cup sliced cucumber
1/2 cup sliced tomato
1/2 cup sliced mushroom
1/4 fresh chopped walnuts
Lightly season with salt and pepper
Serve with Panera Fuji Apple dressing or dressing of your choice

*Rice cauliflower by pulsing florets in a food processor or use a handheld grater.


1. Place romaine and spinach in a large salad bowl. Top with riced cauliflower.
2. Sprinkle remaining ingredients (beans, cucumber, tomato, mushrooms, and walnuts) on top, sprinkle with salt and pepper, and toss to coat.
3. Drizzle with dressing of your choice. Enjoy!

Recipe by Adrien Colon, a Switch4Good athlete and team member. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!

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