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, nutrient-packed bowl that features tender kale, creamy avocado, and a satisfying mix of chickpeas, edamame, and tofu for an extra protein boost. Finished with a refreshing citrus vinaigrette, this bowl combines crunchy textures with zesty flavors to create a satisfying meal perfect for any time of day.

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NUTRITION

552kcal
Protein
32.3g
Fat
30.2g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

2 cups raw kale

1/2 medium avocado

2/3 cup cooked chickpeas

1/2 cup shelled edamame

100g firm tofu

1 tbsp lemon juice

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Wash and thoroughly dry the kale, then tear it into bite-sized pieces and place it in a large mixing bowl.

  • 2

    Dice the avocado and add to the bowl along with the cooked chickpeas, edamame, and cubed firm tofu.

  • 3

    In a small jar or bowl, combine 1 tablespoon of lemon juice, 1 teaspoon of olive oil, salt, and pepper to create the citrus vinaigrette. Shake or whisk until emulsified.

  • 4

    Drizzle the vinaigrette over the mixed ingredients and toss gently to ensure even coating.

  • 5

    Serve immediately to enjoy the fresh crunch and vibrant flavors.

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, nutrient-packed bowl that features tender kale, creamy avocado, and a satisfying mix of chickpeas, edamame, and tofu for an extra protein boost. Finished with a refreshing citrus vinaigrette, this bowl combines crunchy textures with zesty flavors to create a satisfying meal perfect for any time of day.

NUTRITION

552kcal
Protein
32.3g
Fat
30.2g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

2 cups raw kale

1/2 medium avocado

2/3 cup cooked chickpeas

1/2 cup shelled edamame

100g firm tofu

1 tbsp lemon juice

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Wash and thoroughly dry the kale, then tear it into bite-sized pieces and place it in a large mixing bowl.

  • 2

    Dice the avocado and add to the bowl along with the cooked chickpeas, edamame, and cubed firm tofu.

  • 3

    In a small jar or bowl, combine 1 tablespoon of lemon juice, 1 teaspoon of olive oil, salt, and pepper to create the citrus vinaigrette. Shake or whisk until emulsified.

  • 4

    Drizzle the vinaigrette over the mixed ingredients and toss gently to ensure even coating.

  • 5

    Serve immediately to enjoy the fresh crunch and vibrant flavors.