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

Savor a vibrant crunch in this nutrient-packed bowl featuring fresh kale, roasted chickpeas, creamy avocado, and tender edamame, all elevated by a tangy citrus vinaigrette. This bowl balances textures and flavors—from the crisp greens to the rich, velvety avocado—with a perfectly boiled egg adding depth and extra protein to fuel your day.

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NUTRITION

577kcal
Protein
32.1g
Fat
22.3g
Carbs
65.3g

SERVINGS

1 serving

INGREDIENTS

2 cups kale (80g)

1 cup roasted chickpeas (164g)

1/4 medium avocado (50g)

1/2 cup shelled edamame (78g)

1 hard-boiled egg

1 tbsp lemon juice

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Wash and thoroughly dry the kale. Tear or chop it into bite-sized pieces and place in a large bowl.

  • 2

    If not pre-roasted, toss canned or precooked chickpeas with a pinch of salt, pepper, and a dash of olive oil, then roast them in a preheated 400°F oven for about 20 minutes until crispy.

  • 3

    Slice the avocado into cubes and add to the bowl along with the shelled edamame.

  • 4

    Peel and slice the hard-boiled egg into quarters, then gently incorporate into the bowl.

  • 5

    In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the citrus vinaigrette.

  • 6

    Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.

  • 7

    Enjoy immediately for a fresh, crunchy, and nutrient-packed meal.

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

Savor a vibrant crunch in this nutrient-packed bowl featuring fresh kale, roasted chickpeas, creamy avocado, and tender edamame, all elevated by a tangy citrus vinaigrette. This bowl balances textures and flavors—from the crisp greens to the rich, velvety avocado—with a perfectly boiled egg adding depth and extra protein to fuel your day.

NUTRITION

577kcal
Protein
32.1g
Fat
22.3g
Carbs
65.3g

SERVINGS

1 serving

INGREDIENTS

2 cups kale (80g)

1 cup roasted chickpeas (164g)

1/4 medium avocado (50g)

1/2 cup shelled edamame (78g)

1 hard-boiled egg

1 tbsp lemon juice

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Wash and thoroughly dry the kale. Tear or chop it into bite-sized pieces and place in a large bowl.

  • 2

    If not pre-roasted, toss canned or precooked chickpeas with a pinch of salt, pepper, and a dash of olive oil, then roast them in a preheated 400°F oven for about 20 minutes until crispy.

  • 3

    Slice the avocado into cubes and add to the bowl along with the shelled edamame.

  • 4

    Peel and slice the hard-boiled egg into quarters, then gently incorporate into the bowl.

  • 5

    In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the citrus vinaigrette.

  • 6

    Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.

  • 7

    Enjoy immediately for a fresh, crunchy, and nutrient-packed meal.