YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
A vibrant bowl featuring tender, nutrient-packed kale tossed with a medley of crunchy roasted chickpeas, succulent edamame, and savory baked tempeh. A drizzle of zesty citrus vinaigrette and a touch of creamy avocado elevate this dish into a refreshing, crunchy delight perfect for any meal.
INGREDIENTS
2 cups chopped Kale (67g)
1/4 medium Avocado (50g)
1/2 cup roasted Chickpeas (82g)
1/2 cup shelled Edamame (75g)
100g baked Tempeh
1 tbsp Lemon Juice (15ml)
1 tsp Olive Oil (5ml)
Salt and Pepper to taste
PREPARATION
Start by preheating your oven to 400°F if you plan to roast chickpeas or warm the tempeh.
Rinse and chop the kale, removing the tough stems, and place in a large bowl.
If using canned chickpeas, rinse and pat dry; if using dried, roast them in the oven with a drizzle of olive oil, salt, and pepper until crispy.
Prepare the baked tempeh by slicing it into bite-sized pieces; if not pre-cooked, bake tempeh at 375°F for about 15-20 minutes after marinating lightly with salt and pepper.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the citrus vinaigrette.
Slice the avocado into cubes.
In the bowl with kale, add the roasted chickpeas, shelled edamame, and baked tempeh. Gently toss to combine the ingredients.
Drizzle the citrus vinaigrette over the bowl and toss lightly again to evenly coat all components.
Top with avocado cubes and serve immediately for a crunchy, refreshing, and nutrient-rich meal.