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

Enjoy a vibrant bowl featuring fresh kale, a touch of creamy avocado, nutty roasted almonds, protein-packed edamame and chickpeas, and a perfectly poached egg, all tossed in a zesty citrus vinaigrette for a delightful crunch and bright flavor burst.

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NUTRITION

547kcal
Protein
32.5g
Fat
28.7g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Kale (67g)

0.25 medium Avocado (50g)

0.75 cup Shelled Edamame (110g)

0.5 cup Roasted Chickpeas (82g)

1 large Poached Egg (50g)

5 Roasted Almonds (7g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Wash and thoroughly dry the kale, then tear into bite-sized pieces and set aside in a large bowl.

  • 2

    Dice the avocado into small cubes and add to the kale.

  • 3

    Lightly warm the shelled edamame and roasted chickpeas if desired or add at room temperature for extra crunch.

  • 4

    Carefully poach the egg in simmering water until the whites are set but the yolk remains soft, about 3-4 minutes, then gently remove and place on top of the bowl.

  • 5

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

  • 6

    Drizzle the vinaigrette over the kale, avocado, edamame, and chickpeas.

  • 7

    Top the bowl with the poached egg and sprinkle the roasted almonds over for added crunch.

  • 8

    Gently toss or serve as a layered bowl, enjoying the mix of textures and vibrant flavors.

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

Enjoy a vibrant bowl featuring fresh kale, a touch of creamy avocado, nutty roasted almonds, protein-packed edamame and chickpeas, and a perfectly poached egg, all tossed in a zesty citrus vinaigrette for a delightful crunch and bright flavor burst.

NUTRITION

547kcal
Protein
32.5g
Fat
28.7g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Kale (67g)

0.25 medium Avocado (50g)

0.75 cup Shelled Edamame (110g)

0.5 cup Roasted Chickpeas (82g)

1 large Poached Egg (50g)

5 Roasted Almonds (7g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Wash and thoroughly dry the kale, then tear into bite-sized pieces and set aside in a large bowl.

  • 2

    Dice the avocado into small cubes and add to the kale.

  • 3

    Lightly warm the shelled edamame and roasted chickpeas if desired or add at room temperature for extra crunch.

  • 4

    Carefully poach the egg in simmering water until the whites are set but the yolk remains soft, about 3-4 minutes, then gently remove and place on top of the bowl.

  • 5

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

  • 6

    Drizzle the vinaigrette over the kale, avocado, edamame, and chickpeas.

  • 7

    Top the bowl with the poached egg and sprinkle the roasted almonds over for added crunch.

  • 8

    Gently toss or serve as a layered bowl, enjoying the mix of textures and vibrant flavors.