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 tender, slightly crisp kale, perfectly ripe avocado, and savory marinated tempeh, all topped with a sprinkle of nutty hemp seeds and a subtle hint of roasted chickpeas. This bowl is finished with a bright and refreshing citrus vinaigrette that ties all the flavors together for a satisfying, crunchy meal.

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NUTRITION

550kcal
Protein
29.8g
Fat
33.7g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/2 medium Avocado

4.8 ounces Tempeh

1.5 tablespoons Hemp Seeds

Approximately 10g Roasted Chickpeas (≈1/16 cup)

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Orange Juice

1/4 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly spray with cooking spray if desired.

  • 2

    Slice the tempeh into bite-size cubes and sauté in the skillet for 5-7 minutes until golden and slightly crispy. Season with a pinch of salt and pepper.

  • 3

    While the tempeh cooks, prepare the kale by massaging the chopped leaves with a tiny drizzle of olive oil and a pinch of salt to soften them.

  • 4

    In a small bowl, whisk together fresh lemon juice, fresh orange juice, and the measured olive oil to create a bright, citrus vinaigrette.

  • 5

    Assemble the bowl by layering the massaged kale, diced avocado, and cooked tempeh. Sprinkle the hemp seeds and a small amount of roasted chickpeas on top for crunch.

  • 6

    Drizzle the citrus vinaigrette over the bowl. Toss gently to combine all the flavors and serve immediately.

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 tender, slightly crisp kale, perfectly ripe avocado, and savory marinated tempeh, all topped with a sprinkle of nutty hemp seeds and a subtle hint of roasted chickpeas. This bowl is finished with a bright and refreshing citrus vinaigrette that ties all the flavors together for a satisfying, crunchy meal.

NUTRITION

550kcal
Protein
29.8g
Fat
33.7g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/2 medium Avocado

4.8 ounces Tempeh

1.5 tablespoons Hemp Seeds

Approximately 10g Roasted Chickpeas (≈1/16 cup)

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Orange Juice

1/4 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly spray with cooking spray if desired.

  • 2

    Slice the tempeh into bite-size cubes and sauté in the skillet for 5-7 minutes until golden and slightly crispy. Season with a pinch of salt and pepper.

  • 3

    While the tempeh cooks, prepare the kale by massaging the chopped leaves with a tiny drizzle of olive oil and a pinch of salt to soften them.

  • 4

    In a small bowl, whisk together fresh lemon juice, fresh orange juice, and the measured olive oil to create a bright, citrus vinaigrette.

  • 5

    Assemble the bowl by layering the massaged kale, diced avocado, and cooked tempeh. Sprinkle the hemp seeds and a small amount of roasted chickpeas on top for crunch.

  • 6

    Drizzle the citrus vinaigrette over the bowl. Toss gently to combine all the flavors and serve immediately.