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

Enjoy a vibrant, crunchy power bowl featuring tender kale, nutty quinoa, roasted chickpeas, and marinated tofu, all brought together with a zesty citrus-tahini dressing. Perfect as a nourishing meal any time of day, this dish offers a satisfying blend of textures and bright, invigorating flavors.

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NUTRITION

585kcal
Protein
32.1g
Fat
23.8g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

1 cup raw Kale (67g)

3/4 cup cooked Quinoa (123g)

1/2 cup roasted Chickpeas (82g)

170g Firm Tofu

1/4 Avocado (50g)

1/2 tbsp Tahini (7g)

1 tbsp Lemon Juice

1 tbsp Water

Salt and Pepper to taste

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PREPARATION

  • 1

    Prepare the kale by massaging it lightly with a pinch of salt to soften the leaves; chop into bite-sized pieces.

  • 2

    Cook quinoa as per package instructions if not pre-cooked. Once cooked, fluff with a fork and let it cool slightly.

  • 3

    Press the tofu to remove excess moisture. Cut it into cubes and lightly season with salt and pepper. Pan-sear over medium heat until golden on all sides.

  • 4

    If not using pre-roasted chickpeas, toss drained chickpeas with a little olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for about 20 minutes until crisp.

  • 5

    In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt to make the citrus-tahini dressing.

  • 6

    In a large bowl, combine the massaged kale, quinoa, roasted chickpeas, and seared tofu. Gently toss to mix.

  • 7

    Top with sliced avocado and drizzle the citrus-tahini dressing evenly over the bowl. Adjust seasoning with additional salt and pepper if desired.

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

Enjoy a vibrant, crunchy power bowl featuring tender kale, nutty quinoa, roasted chickpeas, and marinated tofu, all brought together with a zesty citrus-tahini dressing. Perfect as a nourishing meal any time of day, this dish offers a satisfying blend of textures and bright, invigorating flavors.

NUTRITION

585kcal
Protein
32.1g
Fat
23.8g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

1 cup raw Kale (67g)

3/4 cup cooked Quinoa (123g)

1/2 cup roasted Chickpeas (82g)

170g Firm Tofu

1/4 Avocado (50g)

1/2 tbsp Tahini (7g)

1 tbsp Lemon Juice

1 tbsp Water

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare the kale by massaging it lightly with a pinch of salt to soften the leaves; chop into bite-sized pieces.

  • 2

    Cook quinoa as per package instructions if not pre-cooked. Once cooked, fluff with a fork and let it cool slightly.

  • 3

    Press the tofu to remove excess moisture. Cut it into cubes and lightly season with salt and pepper. Pan-sear over medium heat until golden on all sides.

  • 4

    If not using pre-roasted chickpeas, toss drained chickpeas with a little olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for about 20 minutes until crisp.

  • 5

    In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt to make the citrus-tahini dressing.

  • 6

    In a large bowl, combine the massaged kale, quinoa, roasted chickpeas, and seared tofu. Gently toss to mix.

  • 7

    Top with sliced avocado and drizzle the citrus-tahini dressing evenly over the bowl. Adjust seasoning with additional salt and pepper if desired.