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 bowl loaded with crisp kale, creamy avocado, and a satisfying crunch from roasted chickpeas—all elevated by a zesty citrus vinaigrette. This colorful bowl combines tender pieces of grilled chicken and nutty quinoa for a balanced and energizing meal perfect for lunch.

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NUTRITION

580kcal
Protein
37.5g
Fat
21.6g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped kale (67g)

1/2 avocado (68g)

1/2 cup roasted chickpeas (125g)

1/2 cup cooked quinoa (93g)

1/2 cup sliced red bell pepper (46g)

1/2 cup sliced cucumber (52g)

2.5 ounces grilled chicken breast (70g)

1 serving citrus vinaigrette (30g)

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PREPARATION

  • 1

    Wash and thoroughly chop the kale, massage it with a squeeze of lemon if desired to reduce bitterness.

  • 2

    Dice the half avocado and set aside.

  • 3

    Prepare the roasted chickpeas beforehand by tossing canned chickpeas with a little olive oil and your favorite spices, then oven-roast until crunchy.

  • 4

    Cook the quinoa according to package instructions and allow it to cool slightly.

  • 5

    Slice the red bell pepper and cucumber into bite-sized pieces.

  • 6

    Grill the chicken breast until fully cooked, then slice into strips.

  • 7

    For the citrus vinaigrette, combine fresh orange juice (1 tbsp), lemon juice (1 tsp), olive oil (1 tsp), salt, and pepper in a small bowl, whisking until well blended.

  • 8

    Assemble the bowl by layering kale, quinoa, roasted chickpeas, red bell pepper, cucumber, avocado, and grilled chicken.

  • 9

    Drizzle the citrus vinaigrette over the bowl and toss gently to combine all flavors before serving.

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 bowl loaded with crisp kale, creamy avocado, and a satisfying crunch from roasted chickpeas—all elevated by a zesty citrus vinaigrette. This colorful bowl combines tender pieces of grilled chicken and nutty quinoa for a balanced and energizing meal perfect for lunch.

NUTRITION

580kcal
Protein
37.5g
Fat
21.6g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped kale (67g)

1/2 avocado (68g)

1/2 cup roasted chickpeas (125g)

1/2 cup cooked quinoa (93g)

1/2 cup sliced red bell pepper (46g)

1/2 cup sliced cucumber (52g)

2.5 ounces grilled chicken breast (70g)

1 serving citrus vinaigrette (30g)

PREPARATION

  • 1

    Wash and thoroughly chop the kale, massage it with a squeeze of lemon if desired to reduce bitterness.

  • 2

    Dice the half avocado and set aside.

  • 3

    Prepare the roasted chickpeas beforehand by tossing canned chickpeas with a little olive oil and your favorite spices, then oven-roast until crunchy.

  • 4

    Cook the quinoa according to package instructions and allow it to cool slightly.

  • 5

    Slice the red bell pepper and cucumber into bite-sized pieces.

  • 6

    Grill the chicken breast until fully cooked, then slice into strips.

  • 7

    For the citrus vinaigrette, combine fresh orange juice (1 tbsp), lemon juice (1 tsp), olive oil (1 tsp), salt, and pepper in a small bowl, whisking until well blended.

  • 8

    Assemble the bowl by layering kale, quinoa, roasted chickpeas, red bell pepper, cucumber, avocado, and grilled chicken.

  • 9

    Drizzle the citrus vinaigrette over the bowl and toss gently to combine all flavors before serving.