YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
A vibrant bowl featuring tender chopped kale tossed in a zesty citrus vinaigrette, crowned with creamy avocado slices, crunchy roasted chickpeas, protein-packed edamame, and a perfectly boiled egg. Each bite offers a satisfying mix of textures and flavors that make this bowl a refreshing, balanced meal any time of day.
INGREDIENTS
2 cups chopped Kale
1/3 medium Avocado
1/2 cup Roasted Chickpeas
3/4 cup Shelled Edamame
1 large Boiled Egg
Citrus Vinaigrette (1 tbsp lemon juice, 1 tsp olive oil, pinch salt & pepper)
PREPARATION
Place the chopped kale in a large bowl as the base of your dish.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the citrus vinaigrette.
Drizzle the vinaigrette evenly over the kale and massage it in to slightly soften the leaves.
Layer on the roasted chickpeas and edamame over the dressed kale.
Slice the avocado into thin pieces and add them on top of the bowl.
Halve the boiled egg and gently place on the bowl as a finishing touch.
Toss lightly if desired to mix the flavors, and enjoy your crunchy, nutrient-packed bowl.