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 packed with nutrient-rich kale, creamy avocado, savory marinated tempeh, and crunchy roasted chickpeas and almonds, all tossed in a zesty, citrus vinaigrette that elevates every bite. This dish balances texture and flavor for a satisfying meal any time of day.

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NUTRITION

581kcal
Protein
37g
Fat
33.7g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

2 cups raw Kale (67g)

1/4 medium Avocado (50g)

140g Tempeh

1/3 cup Roasted Chickpeas (55g)

10 Whole Almonds (14g)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Wash and thoroughly de-stem the kale, then massage it with a pinch of salt to soften its texture.

  • 2

    Slice the avocado into small cubes and set aside.

  • 3

    Prepare the tempeh by slicing it into cubes; optionally, lightly steam or sauté it until it is warmed through.

  • 4

    For roasted chickpeas, if not pre-roasted, toss rinsed chickpeas with garlic powder, salt, and a small drizzle of olive oil, and roast them in the oven at 400°F for 20-25 minutes until crispy.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper to create the citrus vinaigrette.

  • 6

    Combine the kale, avocado, tempeh, and roasted chickpeas in a large bowl. Drizzle with the vinaigrette and toss gently to coat evenly.

  • 7

    Top with whole almonds for extra crunch and 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 vibrant bowl packed with nutrient-rich kale, creamy avocado, savory marinated tempeh, and crunchy roasted chickpeas and almonds, all tossed in a zesty, citrus vinaigrette that elevates every bite. This dish balances texture and flavor for a satisfying meal any time of day.

NUTRITION

581kcal
Protein
37g
Fat
33.7g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

2 cups raw Kale (67g)

1/4 medium Avocado (50g)

140g Tempeh

1/3 cup Roasted Chickpeas (55g)

10 Whole Almonds (14g)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Wash and thoroughly de-stem the kale, then massage it with a pinch of salt to soften its texture.

  • 2

    Slice the avocado into small cubes and set aside.

  • 3

    Prepare the tempeh by slicing it into cubes; optionally, lightly steam or sauté it until it is warmed through.

  • 4

    For roasted chickpeas, if not pre-roasted, toss rinsed chickpeas with garlic powder, salt, and a small drizzle of olive oil, and roast them in the oven at 400°F for 20-25 minutes until crispy.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper to create the citrus vinaigrette.

  • 6

    Combine the kale, avocado, tempeh, and roasted chickpeas in a large bowl. Drizzle with the vinaigrette and toss gently to coat evenly.

  • 7

    Top with whole almonds for extra crunch and serve immediately.