Greek Sunrise Power Bowl

Allergens

Eggs, Nuts (optional for topping)

Ingredients

• 2 cups cherry tomatoes, halved 1 medium cucumber, diced 1 cup Kalamata olives, pitted 1/2 cup red onion, finely chopped 1/2 cup fresh parsley, chopped 1/4 cup lemon juice 1/4 cup olive oil 1 tsp oregano Salt and pepper, to taste 4 cups mixed baby greens (spinach, arugula, and watercress) 4 large hard
• boiled eggs, peeled and halved

Instructions

1. In a large mixing bowl, combine cherry tomatoes, cucumber, Kalamata olives, red onion, and parsley.
2. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper. Pour the dressing over the vegetables and toss to combine.
3. Divide the mixed baby greens evenly among four bowls. Top each bowl with the marinated vegetable mixture and two halved hard boiled eggs.

Chef’s Insight

The combination of fresh vegetables, olives, and tangy dressing creates a symphony of flavors that will wake up your taste buds and kickstart your day.

Notes

This recipe can easily be adapted to include additional protein sources, such as grilled chicken or tofu, for a more filling meal.