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 crispy kale, creamy avocado, and succulent tofu complemented by bright citrus notes. Enhanced with tender egg whites and a zesty lemon-olive oil dressing, this dish marries crunch and creaminess for a satisfying meal any time of day.

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NUTRITION

565kcal
Protein
34.6g
Fat
33.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

8 ounces Extra Firm Tofu (227g)

2 cups Kale (134g)

1/2 an Avocado (100g)

1 medium Red Bell Pepper (120g)

2 large Egg Whites (66g)

1/2 tablespoon Olive Oil (6.8g)

1 tablespoon Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into small cubes.

  • 2

    In a non-stick skillet over medium heat, add the tofu and lightly sauté until golden on all sides. Season lightly with salt and pepper.

  • 3

    Meanwhile, wash and roughly chop the kale. Place it in a large bowl and massage gently with a pinch of salt to soften the leaves.

  • 4

    Dice the red bell pepper and avocado into bite-sized pieces. Add them to the bowl with the kale.

  • 5

    Lightly scramble the egg whites in a small pan until just set, then add them to the bowl.

  • 6

    Prepare the citrus vinaigrette by whisking together olive oil and lemon juice with a pinch of salt and pepper.

  • 7

    Combine the sautéed tofu with the kale mixture, drizzle the vinaigrette over the top, and toss gently to combine all ingredients.

  • 8

    Serve immediately and enjoy your crunchy and refreshing bowl.

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 crispy kale, creamy avocado, and succulent tofu complemented by bright citrus notes. Enhanced with tender egg whites and a zesty lemon-olive oil dressing, this dish marries crunch and creaminess for a satisfying meal any time of day.

NUTRITION

565kcal
Protein
34.6g
Fat
33.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

8 ounces Extra Firm Tofu (227g)

2 cups Kale (134g)

1/2 an Avocado (100g)

1 medium Red Bell Pepper (120g)

2 large Egg Whites (66g)

1/2 tablespoon Olive Oil (6.8g)

1 tablespoon Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into small cubes.

  • 2

    In a non-stick skillet over medium heat, add the tofu and lightly sauté until golden on all sides. Season lightly with salt and pepper.

  • 3

    Meanwhile, wash and roughly chop the kale. Place it in a large bowl and massage gently with a pinch of salt to soften the leaves.

  • 4

    Dice the red bell pepper and avocado into bite-sized pieces. Add them to the bowl with the kale.

  • 5

    Lightly scramble the egg whites in a small pan until just set, then add them to the bowl.

  • 6

    Prepare the citrus vinaigrette by whisking together olive oil and lemon juice with a pinch of salt and pepper.

  • 7

    Combine the sautéed tofu with the kale mixture, drizzle the vinaigrette over the top, and toss gently to combine all ingredients.

  • 8

    Serve immediately and enjoy your crunchy and refreshing bowl.