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 fresh kale tossed with protein-packed edamame, nutrient-rich quinoa, roasted chickpeas, and creamy avocado. Finished with a tangy citrus vinaigrette, this bowl offers a satisfying crunch and a burst of refreshing flavor in every bite.

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NUTRITION

582kcal
Protein
33.4g
Fat
23.6g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale (raw)

1/4 medium Avocado

1.25 cups Shelled Edamame

1/2 cup Cooked Quinoa

1/4 cup Roasted Chickpeas

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Wash and thoroughly dry the kale. Remove tough stems and chop into bite-sized pieces.

  • 2

    In a large bowl, combine the chopped kale, shelled edamame, and cooked quinoa.

  • 3

    Add the roasted chickpeas for a crunchy texture.

  • 4

    Dice the avocado and gently fold it into the mix to keep its creamy consistency intact.

  • 5

    In a small bowl, whisk together the fresh lemon juice and extra virgin olive oil to create the citrus vinaigrette.

  • 6

    Drizzle the vinaigrette over the bowl and toss well to evenly coat all ingredients.

  • 7

    Season with salt and pepper to taste, 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

A vibrant bowl featuring fresh kale tossed with protein-packed edamame, nutrient-rich quinoa, roasted chickpeas, and creamy avocado. Finished with a tangy citrus vinaigrette, this bowl offers a satisfying crunch and a burst of refreshing flavor in every bite.

NUTRITION

582kcal
Protein
33.4g
Fat
23.6g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale (raw)

1/4 medium Avocado

1.25 cups Shelled Edamame

1/2 cup Cooked Quinoa

1/4 cup Roasted Chickpeas

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Wash and thoroughly dry the kale. Remove tough stems and chop into bite-sized pieces.

  • 2

    In a large bowl, combine the chopped kale, shelled edamame, and cooked quinoa.

  • 3

    Add the roasted chickpeas for a crunchy texture.

  • 4

    Dice the avocado and gently fold it into the mix to keep its creamy consistency intact.

  • 5

    In a small bowl, whisk together the fresh lemon juice and extra virgin olive oil to create the citrus vinaigrette.

  • 6

    Drizzle the vinaigrette over the bowl and toss well to evenly coat all ingredients.

  • 7

    Season with salt and pepper to taste, and serve immediately.