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, nutrient-packed bowl featuring tender kale, creamy avocado, crispy roasted chickpeas, and marinated edamame, paired with a light quinoa and tofu mix, all brought together by a refreshing citrus vinaigrette. This bowl delivers an exciting mix of textures and flavors from crunchy to smooth, brightened by zesty lemon and a hint of olive oil.

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NUTRITION

557kcal
Protein
34.1g
Fat
26.1g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/4 medium Avocado (50g)

1/3 cup Roasted Chickpeas (55g)

1/2 cup Shelled Edamame (78g)

1/2 cup Cooked Quinoa (92g)

100g Firm Tofu

1 tbsp Hemp Seeds (10g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Wash and chop the kale into bite-sized pieces, removing tough stems.

  • 2

    Prepare the roasted chickpeas by seasoning them with your favorite spices (optional extra crunch can be achieved by roasting in the oven until crisp).

  • 3

    In a bowl, combine the kale, cooked quinoa, shelled edamame, and diced firm tofu.

  • 4

    Dice the avocado into cubes and gently fold into the bowl.

  • 5

    Prepare the citrus vinaigrette by whisking together lemon juice and olive oil. Drizzle the dressing over the bowl and toss lightly.

  • 6

    Sprinkle hemp seeds on top for an extra dose of protein and crunch.

  • 7

    Serve immediately and enjoy the blend of fresh, crunchy, and creamy textures.

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, nutrient-packed bowl featuring tender kale, creamy avocado, crispy roasted chickpeas, and marinated edamame, paired with a light quinoa and tofu mix, all brought together by a refreshing citrus vinaigrette. This bowl delivers an exciting mix of textures and flavors from crunchy to smooth, brightened by zesty lemon and a hint of olive oil.

NUTRITION

557kcal
Protein
34.1g
Fat
26.1g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/4 medium Avocado (50g)

1/3 cup Roasted Chickpeas (55g)

1/2 cup Shelled Edamame (78g)

1/2 cup Cooked Quinoa (92g)

100g Firm Tofu

1 tbsp Hemp Seeds (10g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Wash and chop the kale into bite-sized pieces, removing tough stems.

  • 2

    Prepare the roasted chickpeas by seasoning them with your favorite spices (optional extra crunch can be achieved by roasting in the oven until crisp).

  • 3

    In a bowl, combine the kale, cooked quinoa, shelled edamame, and diced firm tofu.

  • 4

    Dice the avocado into cubes and gently fold into the bowl.

  • 5

    Prepare the citrus vinaigrette by whisking together lemon juice and olive oil. Drizzle the dressing over the bowl and toss lightly.

  • 6

    Sprinkle hemp seeds on top for an extra dose of protein and crunch.

  • 7

    Serve immediately and enjoy the blend of fresh, crunchy, and creamy textures.