YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
A vibrant and crunchy bowl featuring fresh kale, a touch of creamy avocado, hearty chickpeas, tender edamame, and grilled extra firm tofu, all drizzled with a bright citrus vinaigrette. This bowl balances textures and flavors for a refreshing meal that satisfies both your palate and nutritional goals.
INGREDIENTS
2 cups chopped Kale
1/3 medium Avocado (about 70g)
1/2 cup Chickpeas (drained)
1/2 cup Shelled Edamame
6 ounces Extra Firm Tofu
2 tbsp Lemon Juice
1/2 tsp Olive Oil
1/2 tsp Honey
PREPARATION
Press the extra firm tofu gently to remove excess moisture, then cut into cubes.
In a non-stick pan over medium heat, lightly sauté the tofu cubes until they begin to brown for added texture and flavor. Set aside to cool slightly.
Massage the chopped kale with a pinch of salt for 1-2 minutes to soften the leaves.
In a small bowl, whisk together the lemon juice, olive oil, and honey to create the citrus vinaigrette.
Combine the massaged kale, diced avocado, chickpeas, and edamame in a large mixing bowl.
Gently fold in the sautéed tofu and drizzle the citrus vinaigrette over the top.
Mix all ingredients until evenly coated with the dressing, and serve immediately.