Name: Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups chopped Kale (67g); 1/2 avocado (100g); 1/2 cup roasted Chickpeas (82g); 3 ounces grilled Chicken Breast (85g); 1/2 cup shredded Carrots (61g); 1 tablespoon Sunflower Seeds (9g); 1 teaspoon Olive Oil (5g); 1 tablespoon Lemon Juice (15g)

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.

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

Savor a vibrant bowl filled with hearty kale, creamy avocado, and protein-rich grilled chicken topped with crunchy roasted chickpeas, shredded carrots, and sunflower seeds. Finished with a bright, citrus vinaigrette, this bowl balances textures and flavors for a satisfying meal.

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NUTRITION

Protein

39.5g

Fat

29.6g

Carbs

45.5g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/2 avocado (100g)

1/2 cup roasted Chickpeas (82g)

3 ounces grilled Chicken Breast (85g)

1/2 cup shredded Carrots (61g)

1 tablespoon Sunflower Seeds (9g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

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PREPARATION

1
Wash and thoroughly dry the kale, then tear into bite-sized pieces and place in a large bowl.
2
Dice the avocado and add it to the bowl along with the shredded carrots.
3
Prepare the roasted chickpeas if not pre-roasted, ensuring they are crunchy for texture, then add to the bowl.
4
Slice the grilled chicken breast into strips or cubes and include them in the mix.
5
Sprinkle the sunflower seeds over the top for added crunch.
6
In a small bowl, whisk together olive oil and lemon juice to create the citrus vinaigrette.
7
Drizzle the vinaigrette over the assembled ingredients and toss gently until everything is evenly coated.
8
Serve immediately and enjoy this nutrient-packed meal.