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At Wonky Box it’s our mission to leave no veggies behind. That’s why we’re sharing our fool-proof guidelines for creating a yummy, nourishing salad bowl that can be made using whatever vegetables and pantry staples you have on hand. A throw together salad bowl like this is a great way to use up leftovers, and prolong your next trip to the supermarket by another day.
With the right mix of ingredients, salad bowls can be a powerhouse of nutrients and leave you feeling satisfied. Building the perfect salad bowl for lunch or dinner involves a balance of proteins and carbs, leafy greens, nuts, seeds and healthy fats.
Time to bookmark this page, grab your favourite serving bowl and follow the steps below to craft a yummy salad with no fuss.
Aim to fill ¼ of your bowl with protein. Protein is great for satiety and keeping you feeling full for longer. Our favourites: Chicken, tofu, fish, canned beans, or chickpeas.
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Aim to fill the next ¼ of your bowl with slow release carbs for a great hit of fibre. Our favourites: Sweet potatoes, pearl barley, brown rice, quinoa.
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Fill the remaining ½ of the bowl with leafy greens and 3-4 colorful vegetables from your most recent Wonky Box. Just like they say, “eat the rainbow”! Leftover roast veggies are great here, or you might enjoy steamed cauliflower, broccoli, or green beans. You can even keep your veg raw, like sliced cucumber, capsicum and spring onion.
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Add toppings for texture and crunch. Our favourites: 1 spoonful of nuts, seeds, croutons, kimchee, or sauerkraut.
A well-chosen dressing is the perfect way to incorporate essential healthy fats into your meal. Here’s two of our favourites that are extremely versatile:
Ingredients:
Method:
In a bowl, whisk the tahini, lemon juice, maple syrup salt and pepper. Whisk in warm water till you reach a creamy smooth consistency.
Now all that's left to do is devour!
Or try our Green goddess style Herby Avocado Dressing
Hungry for more satisfying salad inspiration?
Cool the kumara properly and the cubes hold their shape. The orange juice goes into the dressing, making a light but creamy dressing.
Cauliflower and chickpeas roast on separate trays so both crisp properly, then fold through turmeric couscous with almonds and herbs.
Rolled lamb shoulder, seared then roasted, sliced over a mint and basil gremolata with garlic, lemon and sumac. Under an hour.
One potato, two eggs, a hot pan — this crispy-edged omelette turns your fridge odds and ends into a proper meal in under 15 minutes.
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