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

Enjoy a refreshing and satisfying bowl featuring nutrient-packed kale, creamy avocado, and a medley of protein-rich chickpeas, edamame, and baked tofu, all tossed in a zesty citrus vinaigrette. This dish delivers a delightful mix of textures and flavors with a crunchy, creamy, and tangy finish, perfect for a balanced meal any time of day.

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NUTRITION

530kcal
Protein
32.3g
Fat
26g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (raw)

1/4 medium Avocado, sliced

1/2 cup shelled Edamame

1/2 cup roasted Chickpeas

3 ounces baked Firm Tofu

1 tbsp Hemp Seeds

2 tbsp Fresh Orange Juice

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

Seasonings: Salt, Pepper, Red Chili Flakes

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PREPARATION

  • 1

    Prepare the kale by washing, drying, and chopping it into bite-size pieces. Place the kale in a large bowl.

  • 2

    Add the shelled edamame, roasted chickpeas, and diced baked tofu to the bowl.

  • 3

    Slice the avocado and gently toss it with the other ingredients.

  • 4

    In a small bowl, whisk together the fresh orange juice, extra virgin olive oil, and lemon juice. Season with salt, pepper, and a pinch of red chili flakes to taste.

  • 5

    Drizzle the citrus vinaigrette over the assembled bowl and toss gently to ensure even coating.

  • 6

    Sprinkle hemp seeds on top and serve immediately for a fresh, crunchy, and tangy meal.

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

Enjoy a refreshing and satisfying bowl featuring nutrient-packed kale, creamy avocado, and a medley of protein-rich chickpeas, edamame, and baked tofu, all tossed in a zesty citrus vinaigrette. This dish delivers a delightful mix of textures and flavors with a crunchy, creamy, and tangy finish, perfect for a balanced meal any time of day.

NUTRITION

530kcal
Protein
32.3g
Fat
26g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (raw)

1/4 medium Avocado, sliced

1/2 cup shelled Edamame

1/2 cup roasted Chickpeas

3 ounces baked Firm Tofu

1 tbsp Hemp Seeds

2 tbsp Fresh Orange Juice

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

Seasonings: Salt, Pepper, Red Chili Flakes

PREPARATION

  • 1

    Prepare the kale by washing, drying, and chopping it into bite-size pieces. Place the kale in a large bowl.

  • 2

    Add the shelled edamame, roasted chickpeas, and diced baked tofu to the bowl.

  • 3

    Slice the avocado and gently toss it with the other ingredients.

  • 4

    In a small bowl, whisk together the fresh orange juice, extra virgin olive oil, and lemon juice. Season with salt, pepper, and a pinch of red chili flakes to taste.

  • 5

    Drizzle the citrus vinaigrette over the assembled bowl and toss gently to ensure even coating.

  • 6

    Sprinkle hemp seeds on top and serve immediately for a fresh, crunchy, and tangy meal.