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 refreshing bowl featuring crisp, chopped kale tossed with creamy avocado, crunchy chickpeas, tender quinoa, and savory grilled tempeh, all drizzled with a bright citrus vinaigrette. This dish offers a satisfying mix of textures and flavors that is both nourishing and energizing.

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NUTRITION

539kcal
Protein
31.8g
Fat
27.7g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/3 medium Avocado (67g)

1/3 cup Chickpeas, drained (55g)

1/8 cup dry Quinoa (21g)

4 ounces Tempeh (113g)

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Prepare the quinoa by rinsing it under cold water. Cook the 1/8 cup dry quinoa according to package instructions until fluffy and set aside.

  • 2

    Cut the tempeh into cubes or slices. Lightly sauté or grill the tempeh in a non-stick pan until golden brown on all sides.

  • 3

    In a large bowl, add 2 cups of chopped kale. Massage the kale with a pinch of salt for a minute to soften its texture.

  • 4

    Dice the avocado and rinse the chickpeas. Add them to the bowl along with the cooked quinoa and grilled tempeh.

  • 5

    In a small bowl, whisk together 1 tablespoon lemon juice and 1 teaspoon olive oil. Season with salt and pepper to taste.

  • 6

    Drizzle the citrus vinaigrette over the bowl and toss gently until all ingredients are well combined.

  • 7

    Serve immediately and enjoy your crunchy, 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

A refreshing bowl featuring crisp, chopped kale tossed with creamy avocado, crunchy chickpeas, tender quinoa, and savory grilled tempeh, all drizzled with a bright citrus vinaigrette. This dish offers a satisfying mix of textures and flavors that is both nourishing and energizing.

NUTRITION

539kcal
Protein
31.8g
Fat
27.7g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/3 medium Avocado (67g)

1/3 cup Chickpeas, drained (55g)

1/8 cup dry Quinoa (21g)

4 ounces Tempeh (113g)

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare the quinoa by rinsing it under cold water. Cook the 1/8 cup dry quinoa according to package instructions until fluffy and set aside.

  • 2

    Cut the tempeh into cubes or slices. Lightly sauté or grill the tempeh in a non-stick pan until golden brown on all sides.

  • 3

    In a large bowl, add 2 cups of chopped kale. Massage the kale with a pinch of salt for a minute to soften its texture.

  • 4

    Dice the avocado and rinse the chickpeas. Add them to the bowl along with the cooked quinoa and grilled tempeh.

  • 5

    In a small bowl, whisk together 1 tablespoon lemon juice and 1 teaspoon olive oil. Season with salt and pepper to taste.

  • 6

    Drizzle the citrus vinaigrette over the bowl and toss gently until all ingredients are well combined.

  • 7

    Serve immediately and enjoy your crunchy, nutrient-packed meal.