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 refreshing and vibrant bowl featuring hearty kale, creamy avocado, crispy roasted chickpeas, nutty edamame, tangy orange segments, tender tofu cubes, and a perfectly boiled egg, all tossed in a zesty citrus vinaigrette. This bowl delivers an exciting mix of textures and flavors that energize your palate from the first bite.

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NUTRITION

562kcal
Protein
32.2g
Fat
26.8g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Kale (67g)

1/4 Avocado (50g)

1/2 cup roasted Chickpeas (82g)

1/2 cup shelled Edamame (78g)

1/2 Orange (80g) segments

75g Extra Firm Tofu

1 large Boiled Egg (50g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    In a bowl, massage the chopped kale with a pinch of salt to tenderize the leaves.

  • 2

    Prepare the citrus vinaigrette by whisking together the olive oil and freshly squeezed juice from the orange segments (reserve a few segments for garnish).

  • 3

    Add the chopped avocado, roasted chickpeas, and shelled edamame to the kale.

  • 4

    Gently toss in the tofu cubes and sliced boiled egg, ensuring even distribution.

  • 5

    Drizzle the citrus vinaigrette over the assembled bowl and toss lightly to combine.

  • 6

    Garnish with the reserved orange segments and serve immediately for a crunchy, refreshing meal.

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 refreshing and vibrant bowl featuring hearty kale, creamy avocado, crispy roasted chickpeas, nutty edamame, tangy orange segments, tender tofu cubes, and a perfectly boiled egg, all tossed in a zesty citrus vinaigrette. This bowl delivers an exciting mix of textures and flavors that energize your palate from the first bite.

NUTRITION

562kcal
Protein
32.2g
Fat
26.8g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Kale (67g)

1/4 Avocado (50g)

1/2 cup roasted Chickpeas (82g)

1/2 cup shelled Edamame (78g)

1/2 Orange (80g) segments

75g Extra Firm Tofu

1 large Boiled Egg (50g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    In a bowl, massage the chopped kale with a pinch of salt to tenderize the leaves.

  • 2

    Prepare the citrus vinaigrette by whisking together the olive oil and freshly squeezed juice from the orange segments (reserve a few segments for garnish).

  • 3

    Add the chopped avocado, roasted chickpeas, and shelled edamame to the kale.

  • 4

    Gently toss in the tofu cubes and sliced boiled egg, ensuring even distribution.

  • 5

    Drizzle the citrus vinaigrette over the assembled bowl and toss lightly to combine.

  • 6

    Garnish with the reserved orange segments and serve immediately for a crunchy, refreshing meal.