Crunchy Avocado Kale Bowl with Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

A vibrant and nourishing bowl featuring fresh kale, creamy avocado, hearty roasted chickpeas, and grilled tofu, perfectly accented with a tangy citrus vinaigrette and finished with a sprinkle of crunchy almonds. Enjoy a symphony of textures and flavors that is both satisfying and balanced.

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NUTRITION

564kcal
Protein
31.7g
Fat
32g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale

1/2 medium Avocado

1/2 cup Roasted Chickpeas

200g Grilled Firm Tofu

2 tbsp Chopped Almonds

1 tbsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Wash and thoroughly dry the kale. Tear or chop it into bite-sized pieces and place in a large bowl.

  • 2

    Slice the avocado in half, remove the pit, and dice the flesh. Add the diced avocado to the kale.

  • 3

    Prepare the roasted chickpeas if not pre-roasted: toss cooked chickpeas with a pinch of salt, pepper, and your favorite spices, then roast in a preheated oven at 400°F for about 20 minutes until crispy. Once done, allow them to cool and add to the bowl.

  • 4

    Grill the firm tofu: press out excess moisture, slice into cubes, and grill or pan-sear with a light spray of olive oil for about 5-7 minutes until golden on the edges. Add the grilled tofu to the bowl.

  • 5

    In a small container, whisk together the lemon juice and olive oil. Season lightly with salt and pepper to create the citrus vinaigrette.

  • 6

    Drizzle the vinaigrette over the bowl, then gently toss all the ingredients together.

  • 7

    Sprinkle chopped almonds on top for an extra crunch and serve immediately.

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

A vibrant and nourishing bowl featuring fresh kale, creamy avocado, hearty roasted chickpeas, and grilled tofu, perfectly accented with a tangy citrus vinaigrette and finished with a sprinkle of crunchy almonds. Enjoy a symphony of textures and flavors that is both satisfying and balanced.

NUTRITION

564kcal
Protein
31.7g
Fat
32g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale

1/2 medium Avocado

1/2 cup Roasted Chickpeas

200g Grilled Firm Tofu

2 tbsp Chopped Almonds

1 tbsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Wash and thoroughly dry the kale. Tear or chop it into bite-sized pieces and place in a large bowl.

  • 2

    Slice the avocado in half, remove the pit, and dice the flesh. Add the diced avocado to the kale.

  • 3

    Prepare the roasted chickpeas if not pre-roasted: toss cooked chickpeas with a pinch of salt, pepper, and your favorite spices, then roast in a preheated oven at 400°F for about 20 minutes until crispy. Once done, allow them to cool and add to the bowl.

  • 4

    Grill the firm tofu: press out excess moisture, slice into cubes, and grill or pan-sear with a light spray of olive oil for about 5-7 minutes until golden on the edges. Add the grilled tofu to the bowl.

  • 5

    In a small container, whisk together the lemon juice and olive oil. Season lightly with salt and pepper to create the citrus vinaigrette.

  • 6

    Drizzle the vinaigrette over the bowl, then gently toss all the ingredients together.

  • 7

    Sprinkle chopped almonds on top for an extra crunch and serve immediately.