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 fresh, vibrant bowl featuring crispy pan-fried tofu, massaged kale, creamy avocado, tender chickpeas, and edamame, all tossed with a bright citrus vinaigrette. This dish delivers a satisfying crunch and a burst of tangy flavor perfect for a well-balanced meal.

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NUTRITION

560kcal
Protein
32.2g
Fat
32.2g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra Firm Tofu (170g)

2 cups packed Kale (67g)

1/2 Avocado (100g)

1/3 cup Chickpeas, canned (54g)

1/2 cup Shelled Edamame (78g)

2 tbsp Fresh Orange Juice

1 tbsp Fresh Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Press extra firm tofu to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Heat a non-stick pan over medium heat and lightly pan-fry the tofu cubes until golden and slightly crispy on all sides. Season with a pinch of salt and pepper.

  • 3

    In a large bowl, add the kale. Drizzle with the citrus vinaigrette (combine orange juice, lemon juice, and olive oil) and massage the kale with your hands until it softens.

  • 4

    Add the pan-fried tofu, chickpeas, and edamame to the kale. Gently toss the salad to ensure even distribution.

  • 5

    Top the bowl with sliced avocado and finish with an extra sprinkle of salt and pepper if desired. Serve immediately.

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 fresh, vibrant bowl featuring crispy pan-fried tofu, massaged kale, creamy avocado, tender chickpeas, and edamame, all tossed with a bright citrus vinaigrette. This dish delivers a satisfying crunch and a burst of tangy flavor perfect for a well-balanced meal.

NUTRITION

560kcal
Protein
32.2g
Fat
32.2g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra Firm Tofu (170g)

2 cups packed Kale (67g)

1/2 Avocado (100g)

1/3 cup Chickpeas, canned (54g)

1/2 cup Shelled Edamame (78g)

2 tbsp Fresh Orange Juice

1 tbsp Fresh Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Press extra firm tofu to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Heat a non-stick pan over medium heat and lightly pan-fry the tofu cubes until golden and slightly crispy on all sides. Season with a pinch of salt and pepper.

  • 3

    In a large bowl, add the kale. Drizzle with the citrus vinaigrette (combine orange juice, lemon juice, and olive oil) and massage the kale with your hands until it softens.

  • 4

    Add the pan-fried tofu, chickpeas, and edamame to the kale. Gently toss the salad to ensure even distribution.

  • 5

    Top the bowl with sliced avocado and finish with an extra sprinkle of salt and pepper if desired. Serve immediately.