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 tender, nutrient-packed kale, creamy avocado, protein-rich tempeh, crunchy chickpeas, and edamame tossed in a bright, citrus vinaigrette. This dish balances fresh textures with a zesty dressing to create an energizing meal perfect for any time of day.

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NUTRITION

570kcal
Protein
32.9g
Fat
31g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/2 medium Avocado

3 ounces Tempeh

1/4 cup roasted Chickpeas

1/3 cup shelled Edamame

1 tbsp Fresh Orange Juice

1 tsp Fresh Lemon Juice

1/2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Prepare the kale by rinsing thoroughly and massaging it with a pinch of salt to soften its texture.

  • 2

    Cube the tempeh and lightly sauté in a non-stick pan over medium heat until golden on all sides. Season with a touch of salt and pepper.

  • 3

    If not pre-roasted, toss chickpeas with a small drizzle of olive oil, salt, and any desired spices, and roast in a 400°F oven for about 15 minutes until crispy.

  • 4

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

  • 5

    Assemble the bowl by layering the massaged kale, sliced avocado, sautéed tempeh, roasted chickpeas, and edamame.

  • 6

    Drizzle the citrus vinaigrette over the bowl and gently toss to combine all flavors before serving.

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 tender, nutrient-packed kale, creamy avocado, protein-rich tempeh, crunchy chickpeas, and edamame tossed in a bright, citrus vinaigrette. This dish balances fresh textures with a zesty dressing to create an energizing meal perfect for any time of day.

NUTRITION

570kcal
Protein
32.9g
Fat
31g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/2 medium Avocado

3 ounces Tempeh

1/4 cup roasted Chickpeas

1/3 cup shelled Edamame

1 tbsp Fresh Orange Juice

1 tsp Fresh Lemon Juice

1/2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Prepare the kale by rinsing thoroughly and massaging it with a pinch of salt to soften its texture.

  • 2

    Cube the tempeh and lightly sauté in a non-stick pan over medium heat until golden on all sides. Season with a touch of salt and pepper.

  • 3

    If not pre-roasted, toss chickpeas with a small drizzle of olive oil, salt, and any desired spices, and roast in a 400°F oven for about 15 minutes until crispy.

  • 4

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

  • 5

    Assemble the bowl by layering the massaged kale, sliced avocado, sautéed tempeh, roasted chickpeas, and edamame.

  • 6

    Drizzle the citrus vinaigrette over the bowl and gently toss to combine all flavors before serving.