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 that combines crispy tempeh cubes, tender kale, fresh avocado, and crunchy almonds, all dressed in a zesty citrus vinaigrette. This bowl delivers a mix of textures and bright flavors, perfect for a nourishing meal any time.

Try 7 days free, then $12.99 / mo.

NUTRITION

555kcal
Protein
34.7g
Fat
33.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

1 cup Kale (chopped)

1/2 medium Avocado

10 whole Almonds

1 tbsp Lemon Juice

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tempeh for 10 minutes to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Heat a non-stick pan over medium heat and add the tempeh cubes. Sauté until they are golden brown and slightly crispy on all sides.

  • 3

    In a large bowl, massage the kale with a pinch of salt to soften the leaves, then toss with the fresh lemon juice and olive oil to create a light vinaigrette.

  • 4

    Add the sautéed tempeh to the bowl along with sliced avocado and whole almonds.

  • 5

    Gently toss all the ingredients to combine, ensuring the citrus dressing coats the bowl evenly.

  • 6

    Serve immediately and enjoy the bright, crunchy textures and flavors.

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 that combines crispy tempeh cubes, tender kale, fresh avocado, and crunchy almonds, all dressed in a zesty citrus vinaigrette. This bowl delivers a mix of textures and bright flavors, perfect for a nourishing meal any time.

NUTRITION

555kcal
Protein
34.7g
Fat
33.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

1 cup Kale (chopped)

1/2 medium Avocado

10 whole Almonds

1 tbsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Press the tempeh for 10 minutes to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Heat a non-stick pan over medium heat and add the tempeh cubes. Sauté until they are golden brown and slightly crispy on all sides.

  • 3

    In a large bowl, massage the kale with a pinch of salt to soften the leaves, then toss with the fresh lemon juice and olive oil to create a light vinaigrette.

  • 4

    Add the sautéed tempeh to the bowl along with sliced avocado and whole almonds.

  • 5

    Gently toss all the ingredients to combine, ensuring the citrus dressing coats the bowl evenly.

  • 6

    Serve immediately and enjoy the bright, crunchy textures and flavors.