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 bursting with fresh, crunchy kale, creamy avocado, hearty chickpeas, and protein-packed tofu, all tossed in a zesty citrus vinaigrette. This bowl delights with contrasting textures and refreshing flavors, making it a satisfying meal any time of day.

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NUTRITION

552kcal
Protein
31.3g
Fat
34.4g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

2 cups raw kale (67g)

1/2 medium avocado (100g)

1/2 cup canned chickpeas (82g)

200g firm tofu

1 tbsp lemon juice (15g)

1/2 tbsp extra virgin olive oil

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Prepare the kale by rinsing thoroughly and massaging the leaves with a pinch of salt to soften them.

  • 2

    Dice the avocado into cubes and roughly chop the tofu into bite-sized pieces.

  • 3

    Rinse and drain the canned chickpeas.

  • 4

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

  • 5

    In a large bowl, combine the kale, avocado, chickpeas, and tofu.

  • 6

    Drizzle the citrus vinaigrette over the bowl and toss gently to ensure all ingredients are evenly coated.

  • 7

    Serve immediately and enjoy the crunchy, creamy textures and refreshing 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 bursting with fresh, crunchy kale, creamy avocado, hearty chickpeas, and protein-packed tofu, all tossed in a zesty citrus vinaigrette. This bowl delights with contrasting textures and refreshing flavors, making it a satisfying meal any time of day.

NUTRITION

552kcal
Protein
31.3g
Fat
34.4g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

2 cups raw kale (67g)

1/2 medium avocado (100g)

1/2 cup canned chickpeas (82g)

200g firm tofu

1 tbsp lemon juice (15g)

1/2 tbsp extra virgin olive oil

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Prepare the kale by rinsing thoroughly and massaging the leaves with a pinch of salt to soften them.

  • 2

    Dice the avocado into cubes and roughly chop the tofu into bite-sized pieces.

  • 3

    Rinse and drain the canned chickpeas.

  • 4

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

  • 5

    In a large bowl, combine the kale, avocado, chickpeas, and tofu.

  • 6

    Drizzle the citrus vinaigrette over the bowl and toss gently to ensure all ingredients are evenly coated.

  • 7

    Serve immediately and enjoy the crunchy, creamy textures and refreshing flavors.