Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing

A vibrant power bowl combining tender, nutrient-packed kale, fluffy quinoa, protein-rich roasted chickpeas and grilled chicken, all elevated by a zesty citrus-tahini dressing. Every bite delivers a satisfying crunch, a bright burst of citrus, and the warmth of perfectly grilled chicken, making it a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

521kcal
Protein
41.1g
Fat
16.1g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/2 cup cooked Quinoa

1/2 cup roasted Chickpeas

3 ounces grilled Chicken Breast

1/4 medium Avocado

1 teaspoon Tahini

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Wash and chop the kale, removing thick stems. Place it in a large bowl.

  • 2

    In a small bowl, whisk together lemon juice, tahini, salt, and pepper to create the citrus-tahini dressing.

  • 3

    Add the cooked quinoa and roasted chickpeas to the kale.

  • 4

    Slice the grilled chicken breast into bite-size pieces and add to the bowl.

  • 5

    Dice the avocado and gently fold it in.

  • 6

    Drizzle the dressing evenly over the salad and toss all ingredients until well combined.

  • 7

    Serve immediately and enjoy this balancing blend of textures and zesty flavors.

Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing

A vibrant power bowl combining tender, nutrient-packed kale, fluffy quinoa, protein-rich roasted chickpeas and grilled chicken, all elevated by a zesty citrus-tahini dressing. Every bite delivers a satisfying crunch, a bright burst of citrus, and the warmth of perfectly grilled chicken, making it a versatile meal for breakfast, lunch, or dinner.

NUTRITION

521kcal
Protein
41.1g
Fat
16.1g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/2 cup cooked Quinoa

1/2 cup roasted Chickpeas

3 ounces grilled Chicken Breast

1/4 medium Avocado

1 teaspoon Tahini

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Wash and chop the kale, removing thick stems. Place it in a large bowl.

  • 2

    In a small bowl, whisk together lemon juice, tahini, salt, and pepper to create the citrus-tahini dressing.

  • 3

    Add the cooked quinoa and roasted chickpeas to the kale.

  • 4

    Slice the grilled chicken breast into bite-size pieces and add to the bowl.

  • 5

    Dice the avocado and gently fold it in.

  • 6

    Drizzle the dressing evenly over the salad and toss all ingredients until well combined.

  • 7

    Serve immediately and enjoy this balancing blend of textures and zesty flavors.