protein power bowl

salad arranged in bowl

Do you find yourself craving a healthy serving of vegetables after a weekend of indulgent eating? In the produce aisle of my local organic grocer I decided to pick deep purple and shades of green to create an inviting bowl of crunchy vegetables. To boost the protein I added a scoop of quinoa, hummus and a handful of shelled edamame beans. What color combination is calling you? Next time I’m starting with sweet cherry tomatoes, radishes and red bell peppers.

protein power bowl

Serves: 4


  • Tahini dressing
  • 1 clove garlic, minced
  • 2 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons water
  • salt and pepper
  • Salad:
  • ½ cup quinoa
  • 1 cup hummus
  • 12 asparagus spears
  • 1 red beet, sliced
  • ½ cup red onions, thinly sliced
  • 1 cup shredded red cabbage
  • 1 cup spiraled zucchini
  • avocado
  • ½ cup shelled edamame
  • ½ cup micro greens or sprouts



Whisk all the tahini dressing ingredients together.


Prepare the quinoa according to the package and let cool.


Boil the beet until soft and blanch the asparagus spears.


Arrange the salad by dividing the greens into each bowl. Add a scoop of quinoa and hummus. Nestle the asparagus, beet slices, onions, cabbage, zucchini, avocado, edamame and sprouts over the greens. Serve the dressing on the side or pour evenly over the arranged bowls.

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  • Reply
    Kim Miles
    June 10, 2019 at 5:56 am

    That looks beautiful! Yum!

  • Reply
    Jane Summerfelt
    June 10, 2019 at 2:45 pm

    Carol! What a great suggestion for the warm week ahead. Making the dressing NOW and planning to bring back in several renditions this week. Thank you!

    • Reply
      Carol Buchan
      June 13, 2019 at 3:50 am

      I’m making your Summer Squash Soup for Father’s Day dinner. I’m ready to fry up some tofu.

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