Morning sunlight pours through the window, and a bowl of emerald kale, ruby strawberries, and fluffy quinoa waits to fuel the day. Sweet berries meet iron‑rich greens and zesty citrus dressing - an energizing Mother’s Day breakfast or light lunch she’ll savor.
Power bowls rose to prominence in the 2010s health‑food movement, bundling proteins, grains, and produce into one balanced meal. This berry‑kale edition nods to classic spinach‑strawberry salads while adding hearty quinoa for staying power.
Fresh strawberries bring natural sweetness and vitamin C, enhancing kale’s iron absorption. Protein‑rich quinoa forms a satisfying base, toasted almonds add crunch, and a lemon‑maple vinaigrette ties flavors together.
Massaging kale with a bit of dressing tenderizes the leaves, while quickly toasting almonds intensifies their nutty aroma. Cooling cooked quinoa before assembly keeps the bowl crisp.
This Strawberry Kale Power Bowl delivers balanced nutrition and bright flavors, perfect for breakfast or a light midday meal.
Collect kale, quinoa, strawberries, almonds, goat cheese, red onion, mint, and vinaigrette components.
Spread almonds on a baking sheet and toast at 350°F for 5 minutes, shaking halfway.
Whisk olive oil, lemon juice, maple syrup, Dijon, salt, and pepper until emulsified.
Place kale in a large bowl. Drizzle 2 tablespoons of vinaigrette over the leaves and massage for 1 minute until slightly softened.
Fold quinoa, strawberries, red onion, and mint into the kale.
Sprinkle toasted almonds and goat cheese over the top.
Drizzle remaining vinaigrette over bowls just before serving.
Divide the salad among four bowls. Garnish with extra mint or lemon zest.
This vibrant bowl combines seasonal produce, whole grains, and zesty dressing—fueling Mom’s day with color and energy.
Serve alongside yogurt parfaits for breakfast or a cup of chilled soup for lunch.
Refrigerate components separately up to 24 hours; assemble just before serving.
Share your berry swaps or protein add‑ins in the comments. Happy Mother’s Day!