Name: Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup chopped Kale (67g); 1/2 medium Avocado (100g); 1/2 cup cooked Quinoa (92g); 1/4 cup Chickpeas (40g); 3 ounces Grilled Chicken Breast (85g); 1/2 cup chopped Red Bell Pepper (75g); 1 tsp Olive Oil (5g); 1 tbsp Lemon Juice (15g); Salt & Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

A vibrant bowl brimming with fresh kale, creamy avocado, hearty quinoa, crisp red bell pepper, and tender grilled chicken, tossed in a zesty citrus vinaigrette. Each bite offers a satisfying crunch and a burst of refreshing citrus flavor, making it a perfect balanced meal.

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NUTRITION

Protein

40.6g

Fat

25.9g

Carbs

51g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Kale (67g)

1/2 medium Avocado (100g)

1/2 cup cooked Quinoa (92g)

1/4 cup Chickpeas (40g)

3 ounces Grilled Chicken Breast (85g)

1/2 cup chopped Red Bell Pepper (75g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

Salt & Pepper to taste

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PREPARATION

1
Wash and chop the kale and red bell pepper. Dice the avocado and set aside.
2
In a bowl, combine the kale, red bell pepper, chickpeas, and cooked quinoa.
3
Slice or shred the grilled chicken breast, and add it to the bowl.
4
In a small jar, whisk together the olive oil, lemon juice, salt, and pepper to make the citrus vinaigrette.
5
Drizzle the vinaigrette over the salad and gently toss to combine all ingredients evenly.
6
Top the bowl with diced avocado and serve immediately for a fresh, crunchy meal.