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 vibrant bowl featuring massaged kale tossed with creamy avocado, crunchy roasted chickpeas, savory grilled tofu, and tender edamame, all brought together with a bright and tangy citrus vinaigrette. Enjoy a delightful mix of textures and flavors that is both nourishing and satisfying.

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NUTRITION

651kcal
Protein
31.9g
Fat
40.2g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

2 cups kale, chopped

1/2 medium avocado (approx 100g)

1/2 cup roasted chickpeas (approx 82g)

150g firm tofu, grilled and cubed

1/2 cup shelled edamame (approx 75g)

2 tbsp lemon juice

1 tbsp extra virgin olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting chickpeas if not pre-roasted. Drain and rinse chickpeas, pat them dry, season with a pinch of salt and pepper, and roast on a baking sheet for 20-25 minutes until crunchy.

  • 2

    Meanwhile, press the tofu to remove excess moisture and cut into cubes. Season lightly with salt and pepper, then grill in a non-stick pan over medium heat for about 5-7 minutes until golden on all sides.

  • 3

    Wash and chop the kale, then massage it gently with a drizzle of olive oil and a pinch of salt to soften the leaves.

  • 4

    Dice the avocado and, if desired, gently toss it with a little lemon juice to prevent browning.

  • 5

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

  • 6

    In a large bowl, combine the massaged kale, avocado, roasted chickpeas, grilled tofu, and shelled edamame. Drizzle with the citrus vinaigrette and toss gently until well combined.

  • 7

    Serve immediately and enjoy your crunchy, protein-packed 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

A vibrant bowl featuring massaged kale tossed with creamy avocado, crunchy roasted chickpeas, savory grilled tofu, and tender edamame, all brought together with a bright and tangy citrus vinaigrette. Enjoy a delightful mix of textures and flavors that is both nourishing and satisfying.

NUTRITION

651kcal
Protein
31.9g
Fat
40.2g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

2 cups kale, chopped

1/2 medium avocado (approx 100g)

1/2 cup roasted chickpeas (approx 82g)

150g firm tofu, grilled and cubed

1/2 cup shelled edamame (approx 75g)

2 tbsp lemon juice

1 tbsp extra virgin olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting chickpeas if not pre-roasted. Drain and rinse chickpeas, pat them dry, season with a pinch of salt and pepper, and roast on a baking sheet for 20-25 minutes until crunchy.

  • 2

    Meanwhile, press the tofu to remove excess moisture and cut into cubes. Season lightly with salt and pepper, then grill in a non-stick pan over medium heat for about 5-7 minutes until golden on all sides.

  • 3

    Wash and chop the kale, then massage it gently with a drizzle of olive oil and a pinch of salt to soften the leaves.

  • 4

    Dice the avocado and, if desired, gently toss it with a little lemon juice to prevent browning.

  • 5

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

  • 6

    In a large bowl, combine the massaged kale, avocado, roasted chickpeas, grilled tofu, and shelled edamame. Drizzle with the citrus vinaigrette and toss gently until well combined.

  • 7

    Serve immediately and enjoy your crunchy, protein-packed bowl.