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 bowl featuring crisp kale and tangy citrus vinaigrette paired with creamy avocado, roasted chickpeas, edamame, and savory tempeh. Each bite delivers a dynamic mix of textures and flavors, from the crunch of roasted chickpeas to the smooth richness of avocado, making it a perfect balanced meal for clean eating.

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NUTRITION

587kcal
Protein
35g
Fat
26.2g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1 quarter medium Avocado (50g)

1/2 cup Roasted Chickpeas (82g)

1/2 cup Shelled Edamame (78g)

3 ounces Tempeh (85g)

1/2 cup sliced Red Bell Pepper (46g)

1 tbsp Citrus Vinaigrette (15g lemon juice)

1 tsp Extra Virgin Olive Oil (5g)

1 tsp Orange Zest

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F if roasting chickpeas or tempeh for added crunch. Alternatively, use pre-roasted chickpeas.

  • 2

    If needed, roast the chickpeas by tossing them with a pinch of salt and a drizzle of olive oil, then bake on a lined tray for 20 minutes until crisp.

  • 3

    Lightly season the tempeh with salt and pepper. Sauté in a non-stick pan with a tiny drizzle of olive oil over medium heat until all sides are golden and slightly crispy.

  • 4

    In a large bowl, add chopped kale and sliced red bell pepper.

  • 5

    Prepare the citrus vinaigrette by whisking together lemon juice, a teaspoon of extra virgin olive oil, orange zest, salt, and pepper.

  • 6

    Add roasted chickpeas, sautéed tempeh, shelled edamame, and avocado (sliced or diced) into the bowl with kale.

  • 7

    Drizzle the citrus vinaigrette over the ingredients and toss gently until well mixed.

  • 8

    Serve immediately to enjoy the contrast of crunchy and creamy textures.

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 bowl featuring crisp kale and tangy citrus vinaigrette paired with creamy avocado, roasted chickpeas, edamame, and savory tempeh. Each bite delivers a dynamic mix of textures and flavors, from the crunch of roasted chickpeas to the smooth richness of avocado, making it a perfect balanced meal for clean eating.

NUTRITION

587kcal
Protein
35g
Fat
26.2g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1 quarter medium Avocado (50g)

1/2 cup Roasted Chickpeas (82g)

1/2 cup Shelled Edamame (78g)

3 ounces Tempeh (85g)

1/2 cup sliced Red Bell Pepper (46g)

1 tbsp Citrus Vinaigrette (15g lemon juice)

1 tsp Extra Virgin Olive Oil (5g)

1 tsp Orange Zest

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if roasting chickpeas or tempeh for added crunch. Alternatively, use pre-roasted chickpeas.

  • 2

    If needed, roast the chickpeas by tossing them with a pinch of salt and a drizzle of olive oil, then bake on a lined tray for 20 minutes until crisp.

  • 3

    Lightly season the tempeh with salt and pepper. Sauté in a non-stick pan with a tiny drizzle of olive oil over medium heat until all sides are golden and slightly crispy.

  • 4

    In a large bowl, add chopped kale and sliced red bell pepper.

  • 5

    Prepare the citrus vinaigrette by whisking together lemon juice, a teaspoon of extra virgin olive oil, orange zest, salt, and pepper.

  • 6

    Add roasted chickpeas, sautéed tempeh, shelled edamame, and avocado (sliced or diced) into the bowl with kale.

  • 7

    Drizzle the citrus vinaigrette over the ingredients and toss gently until well mixed.

  • 8

    Serve immediately to enjoy the contrast of crunchy and creamy textures.