Name: Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups Kale; 1 cup Shelled Edamame; 1/3 Avocado; 1/2 medium Red Bell Pepper (sliced); 1/2 cup Chickpeas (drained); 1 tbsp Sunflower Seeds; 1 tsp Olive Oil; 2 tsp Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

Enjoy a vibrant, crunchy kale bowl bursting with fresh flavors. Tender kale, creamy avocado, crisp red bell pepper, protein-packed edamame and chickpeas come together with a zesty citrus vinaigrette and a sprinkle of sunflower seeds for a satisfying, nutrient-dense meal.

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NUTRITION

Protein

30g

Fat

29.7g

Carbs

55.2g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale

1 cup Shelled Edamame

1/3 Avocado

1/2 medium Red Bell Pepper (sliced)

1/2 cup Chickpeas (drained)

1 tbsp Sunflower Seeds

1 tsp Olive Oil

2 tsp Lemon Juice

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PREPARATION

1
Wash and thoroughly dry the kale leaves. Remove any tough stems and tear the leaves into bite-size pieces.
2
Place the kale in a large bowl. Drizzle with olive oil and a pinch of salt and massage the leaves with your hands until they soften slightly.
3
Rinse the edamame, if using frozen then thaw, and add to the bowl with the kale.
4
Dice the avocado and slice the red bell pepper into thin strips. Rinse and drain the chickpeas, then add both to the bowl.
5
Mix the lemon juice with a small pinch of salt and a grind of black pepper to create the citrus vinaigrette.
6
Drizzle the vinaigrette over the salad and toss gently to combine all ingredients evenly.
7
Top the bowl with sunflower seeds for an extra crunch before serving.