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 satisfying bowl featuring tender kale, creamy avocado, and crispy roasted chickpeas paired with savory, firm tofu and a refreshing citrus vinaigrette. This dish balances textures and bright flavors for a hearty, nutritious meal any time of day.

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NUTRITION

583kcal
Protein
31.4g
Fat
31.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 cups kale (raw)

1 half avocado (about 100g)

175 grams firm tofu

1/2 cup roasted chickpeas

1/4 cup shelled edamame

1 tbsp fresh lemon juice

1 tsp olive oil

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PREPARATION

  • 1

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

  • 2

    Cut the avocado in half, remove the pit, scoop out the flesh, and slice into cubes. Add to the kale.

  • 3

    Press the tofu gently to remove excess water, then cut it into small cubes. For extra crunch, you can lightly sauté or bake the tofu until its edges are golden.

  • 4

    If not pre-roasted, season canned or pre-cooked chickpeas with a pinch of salt, pepper, and your favorite spices, then roast them in the oven at 400°F for 20 minutes until crispy.

  • 5

    Measure 1/4 cup of shelled edamame (if using frozen, steam briefly until tender).

  • 6

    In a small bowl, whisk together the fresh lemon juice and olive oil to form the citrus vinaigrette.

  • 7

    Gently toss the kale, avocado, tofu, roasted chickpeas, and edamame with the vinaigrette until evenly coated.

  • 8

    Serve immediately for a fresh, crunchy 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

A vibrant and satisfying bowl featuring tender kale, creamy avocado, and crispy roasted chickpeas paired with savory, firm tofu and a refreshing citrus vinaigrette. This dish balances textures and bright flavors for a hearty, nutritious meal any time of day.

NUTRITION

583kcal
Protein
31.4g
Fat
31.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 cups kale (raw)

1 half avocado (about 100g)

175 grams firm tofu

1/2 cup roasted chickpeas

1/4 cup shelled edamame

1 tbsp fresh lemon juice

1 tsp olive oil

PREPARATION

  • 1

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

  • 2

    Cut the avocado in half, remove the pit, scoop out the flesh, and slice into cubes. Add to the kale.

  • 3

    Press the tofu gently to remove excess water, then cut it into small cubes. For extra crunch, you can lightly sauté or bake the tofu until its edges are golden.

  • 4

    If not pre-roasted, season canned or pre-cooked chickpeas with a pinch of salt, pepper, and your favorite spices, then roast them in the oven at 400°F for 20 minutes until crispy.

  • 5

    Measure 1/4 cup of shelled edamame (if using frozen, steam briefly until tender).

  • 6

    In a small bowl, whisk together the fresh lemon juice and olive oil to form the citrus vinaigrette.

  • 7

    Gently toss the kale, avocado, tofu, roasted chickpeas, and edamame with the vinaigrette until evenly coated.

  • 8

    Serve immediately for a fresh, crunchy meal.