Big Fresh Balanced Superfood Bowl BigFreshBalancedSuperfoodBowl5

Big Fresh Balanced Superfood Bowl

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Nothing like a big fresh balanced bowl filled to the brim with nourishing ingredients.

You guys know that I love to eat meals that are quick, easy, and healthy. Insert superfood bowls (ie real food ingredients.) Eating healthy isn’t hard when it tastes this damn good.

I use the term ‘superfood’ loosely because to me, the term superfood means wholesome, vibrant, nutritionally dense foods.

Most of the ingredients I throw in my superfood bowls are whole ingredients that I have in the fridge that need to be used. Often times you can catch me turning left-overs into a whole new superfood meal, as well! Thus, superfood bowls in all forms–breakfast, lunch, and dinner–are my jam. Throw everything in a bowl and boom, you’ve got yourself a meal.

From Stories, I’m sure you’ve realized that this right here is my go-to dinner. It’s super easy and simple to make. It takes less than 30 minutes to prep, cook, and mix together. And the best part? It’s packed with plant-based protein, healthy fats, and plenty of fiber.

The great part about making a big fresh balanced superfood bowl is that you don’t need a set recipe. You can improvise with the ingredients you have on hand.


Here’s how to nail it every time:

1. LEAFY GREENS: Begin with a bed of greens. Greens: arugula, baby kale, romaine, spinach, mixed greens, red or green leaf lettuce

2. VEGGIES: Add as many raw veggies as you want. Vegetables: cucumbers, shredded carrots, red cabbage, peppers, sprouts, shredded beets, radishes, tomatoes, scallions, onions, broccoli

3. FATS, CARBS, AND PROTEIN: Choose 1-2 of each from the following categories:

Healthy Fat – avocado, walnuts, almonds, pine nuts, olive oil, hummus, hemp seeds, coconut flakes, sunflower seeds, sesame seeds

Protein – Portobello mushrooms, chickpeas, black beans, tofu, tempeh, nuts, edamame, white beans, kidney beans, (non-vegan version: hard-boiled eggs, chicken, fish)

Complex Carbohydrates – quinoa, brown rice, roasted sweet potatoes, farro, barley

4. Optional Add-Ins: I like to add roasted vegetables especially in the winter for added warmth and satiety.

Roasted Vegetables – asparagus, brussels sprouts, mushrooms, broccoli, cauliflower, squash, beets, corn

Fruit – pomegranate seeds, raisins, apple slices, mango, orange or grapefruit sections, dried cranberries

5. Dressing: Creamy Avocado Dressing, EVOO Lemon-Garlic Vinaigrette, Chimichurri Sauce, Peanut Sauce

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Big Fresh Balanced Superfood Bowl

Gluten-Free, Plant-Based, Soy-Free


What You’ll Need

85g Herb Salad Mix (or wild arugula)
85g broccoli slaw
4 mini sweet peppers
30g grape tomatoes (roughly 6-7)
35g purple onion
50g avocado (roughly 1/2 small avo)
2 portobello mushrooms
250g eggplant (1/2 small eggplant)
75g cucumber
2 tbsp hemp seeds
2 tbsp nutritional yeast
1 tbsp EVOO
juice of 1 lemon
Pink Salt

What You’ll Need To Know

Air frying or grilling the portobello and eggplant are my go-to. I like to toss mine lightly in olive oil and sea salt and air fry for 20-30 minutes at at 350F, until the eggplant is tender and soft.

While that’s all cooking, mix the salad ingredients together.

Plate, serve and enjoy!


Hi, I’m Valerie!

I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.