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 vibrant and satisfying bowl that combines crisp kale, creamy avocado, protein-packed roasted chickpeas and tofu, and a delightful crunch of pumpkin seeds—all tossed in a refreshing citrus vinaigrette that brightens up each bite.

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NUTRITION

628kcal
Protein
34g
Fat
37.5g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 cups raw kale (67g)

1/2 medium avocado (100g)

3/4 cup roasted chickpeas (130g)

125g extra firm tofu

1/4 cup pumpkin seeds (28g)

1 tbsp citrus vinaigrette (15g)

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PREPARATION

  • 1

    Start by washing and massaging the kale in a large bowl until it softens.

  • 2

    Dice the avocado and add it to the kale.

  • 3

    Cut the tofu into small cubes and, if desired, lightly pan-sear them for extra texture before adding to the bowl.

  • 4

    Include the roasted chickpeas and pumpkin seeds for crunch.

  • 5

    Drizzle the citrus vinaigrette evenly over the bowl and toss gently to combine all ingredients.

  • 6

    Serve immediately and enjoy your nutrient-packed, crunchy avocado kale bowl!

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 vibrant and satisfying bowl that combines crisp kale, creamy avocado, protein-packed roasted chickpeas and tofu, and a delightful crunch of pumpkin seeds—all tossed in a refreshing citrus vinaigrette that brightens up each bite.

NUTRITION

628kcal
Protein
34g
Fat
37.5g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 cups raw kale (67g)

1/2 medium avocado (100g)

3/4 cup roasted chickpeas (130g)

125g extra firm tofu

1/4 cup pumpkin seeds (28g)

1 tbsp citrus vinaigrette (15g)

PREPARATION

  • 1

    Start by washing and massaging the kale in a large bowl until it softens.

  • 2

    Dice the avocado and add it to the kale.

  • 3

    Cut the tofu into small cubes and, if desired, lightly pan-sear them for extra texture before adding to the bowl.

  • 4

    Include the roasted chickpeas and pumpkin seeds for crunch.

  • 5

    Drizzle the citrus vinaigrette evenly over the bowl and toss gently to combine all ingredients.

  • 6

    Serve immediately and enjoy your nutrient-packed, crunchy avocado kale bowl!