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 featuring tender, massaged kale layered with creamy avocado, hearty quinoa, roasted chickpeas, protein-packed edamame, and lightly pan-seared firm tofu. This bowl is tossed in a bright, tangy citrus vinaigrette that elevates the crunch and freshness of every bite.

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NUTRITION

579kcal
Protein
31.3g
Fat
24.7g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Kale (67g)

1/4 Avocado (approx. 50g)

1/2 cup Roasted Chickpeas (82g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Edamame (78g)

100g Firm Tofu

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas, pat dry, toss with a pinch of salt, pepper, and a drizzle of olive oil, then roast on a lined baking tray for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, cook quinoa according to package instructions and let it cool slightly.

  • 3

    Press the firm tofu gently to remove excess moisture and cut it into small cubes. Optionally, lightly pan-sear the tofu in a nonstick skillet until golden on all sides.

  • 4

    In a large bowl, add kale. Drizzle with the lemon juice and 1 tsp olive oil, then massage the leaves with your hands until they soften.

  • 5

    Add the cooked quinoa, roasted chickpeas, edamame, tofu, and diced avocado to the kale. Toss gently to combine all ingredients.

  • 6

    Serve immediately to enjoy the mix of crunchy chickpeas, creamy avocado, and tender vegetables, all brightened by the citrus vinaigrette.

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 featuring tender, massaged kale layered with creamy avocado, hearty quinoa, roasted chickpeas, protein-packed edamame, and lightly pan-seared firm tofu. This bowl is tossed in a bright, tangy citrus vinaigrette that elevates the crunch and freshness of every bite.

NUTRITION

579kcal
Protein
31.3g
Fat
24.7g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Kale (67g)

1/4 Avocado (approx. 50g)

1/2 cup Roasted Chickpeas (82g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Edamame (78g)

100g Firm Tofu

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas, pat dry, toss with a pinch of salt, pepper, and a drizzle of olive oil, then roast on a lined baking tray for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, cook quinoa according to package instructions and let it cool slightly.

  • 3

    Press the firm tofu gently to remove excess moisture and cut it into small cubes. Optionally, lightly pan-sear the tofu in a nonstick skillet until golden on all sides.

  • 4

    In a large bowl, add kale. Drizzle with the lemon juice and 1 tsp olive oil, then massage the leaves with your hands until they soften.

  • 5

    Add the cooked quinoa, roasted chickpeas, edamame, tofu, and diced avocado to the kale. Toss gently to combine all ingredients.

  • 6

    Serve immediately to enjoy the mix of crunchy chickpeas, creamy avocado, and tender vegetables, all brightened by the citrus vinaigrette.