Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing

A vibrant and nourishing bowl featuring crisp kale, protein-packed quinoa, edamame, and grilled firm tofu, all elevated by a creamy hemp-infused citrus-tahini dressing for a perfect balance of crunch, creaminess, and zesty brightness.

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NUTRITION

577kcal
Protein
33.7g
Fat
33g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Kale (67g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Shelled Edamame (75g)

3 ounces Grilled Firm Tofu (85g)

2 tbsp Hemp Seeds (20g)

1 tbsp Tahini (15g)

2 tbsp Fresh Citrus Juice

1 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Wash and de-stem the kale, then tear into bite-sized pieces and massage lightly with a pinch of salt.

  • 2

    Prepare quinoa according to package instructions and let it cool slightly.

  • 3

    Press excess moisture out of the tofu and cut into cubes. Season with salt and pepper, then grill or pan-sear until golden on all sides.

  • 4

    Blanch edamame if not pre-cooked.

  • 5

    In a small bowl, whisk together tahini, fresh citrus juice, olive oil, a pinch of salt and pepper, and a splash of water to achieve a smooth, drizzly consistency.

  • 6

    In a large bowl, combine the kale, quinoa, edamame, and grilled tofu. Sprinkle the hemp seeds over the top.

  • 7

    Drizzle the citrus-tahini dressing evenly, toss gently, and serve immediately.

Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing

A vibrant and nourishing bowl featuring crisp kale, protein-packed quinoa, edamame, and grilled firm tofu, all elevated by a creamy hemp-infused citrus-tahini dressing for a perfect balance of crunch, creaminess, and zesty brightness.

NUTRITION

577kcal
Protein
33.7g
Fat
33g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Kale (67g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Shelled Edamame (75g)

3 ounces Grilled Firm Tofu (85g)

2 tbsp Hemp Seeds (20g)

1 tbsp Tahini (15g)

2 tbsp Fresh Citrus Juice

1 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Wash and de-stem the kale, then tear into bite-sized pieces and massage lightly with a pinch of salt.

  • 2

    Prepare quinoa according to package instructions and let it cool slightly.

  • 3

    Press excess moisture out of the tofu and cut into cubes. Season with salt and pepper, then grill or pan-sear until golden on all sides.

  • 4

    Blanch edamame if not pre-cooked.

  • 5

    In a small bowl, whisk together tahini, fresh citrus juice, olive oil, a pinch of salt and pepper, and a splash of water to achieve a smooth, drizzly consistency.

  • 6

    In a large bowl, combine the kale, quinoa, edamame, and grilled tofu. Sprinkle the hemp seeds over the top.

  • 7

    Drizzle the citrus-tahini dressing evenly, toss gently, and serve immediately.