Enjoy a vibrant Glow-Up Power Salad Bowl packed with nutritious ingredients! Perfect for lunch or dinner—try it today!
Author:Paige
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:Serves 1
Category:Main
Method:Baking
Cuisine:Mediterranean
Ingredients
Scale
2 cups arugula or mixed greens
1 cup cooked chickpeas (canned or pre-cooked)
1 tsp smoked paprika
1 tsp cumin
Salt & pepper to taste
1 tsp olive oil
1 soft-boiled egg (cook 6–7 min for jammy yolk)
1 avocado, diced
5–6 cherry tomatoes, halved
1 cup shredded carrots
5–6 green olives (pitted)
Fresh parsley for garnish
Instructions
Preheat the oven to 400°F (200°C). Pat dry the chickpeas and toss them in olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until crispy.
Boil water in a saucepan; gently place the egg in boiling water for 6-7 minutes for a jammy yolk. Transfer to ice water before peeling and slice in half.
Layer arugula in a serving dish; arrange roasted chickpeas, diced avocado, halved cherry tomatoes, shredded carrots, green olives, and the soft-boiled egg on top.
Season with salt and pepper to taste, garnish with fresh parsley, and drizzle with olive oil if desired.