Crispy Avocado Salad Bowl

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

Crispy Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Avocado Salad Bowl

Enjoy a vibrant bowl featuring creamy avocado paired with crispy roasted tofu and chickpeas, complemented by the rich texture of a hard-boiled egg, all on a bed of fresh mixed greens. This salad delivers satisfying crunch and balanced macronutrients, making it a refreshing yet hearty option for any meal of the day.

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NUTRITION

570kcal
Protein
32g
Fat
33g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Roasted Chickpeas

1/2 medium Avocado

2 cups Mixed Greens

1 Hard-Boiled Egg

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut into bite-sized cubes. Toss with a pinch of salt, pepper, and your favorite spices.

  • 2

    Preheat your oven to 400°F. Spread the tofu cubes on a baking sheet lined with parchment paper and bake for approximately 25-30 minutes until crispy, flipping halfway through.

  • 3

    Meanwhile, drain and rinse chickpeas. Toss them with olive oil, a pinch of salt, paprika, and garlic powder. Roast on a separate baking sheet in the oven for about 20 minutes or until golden and crisp.

  • 4

    Assemble the salad by placing mixed greens in a bowl. Top with sliced avocado, the roasted tofu and chickpeas, and the hard-boiled egg (cut in halves or quarters).

  • 5

    Drizzle with a light dressing of lemon juice and a touch of olive oil, then gently toss to combine all flavors.

Crispy Avocado Salad Bowl

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

Crispy Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Avocado Salad Bowl

Enjoy a vibrant bowl featuring creamy avocado paired with crispy roasted tofu and chickpeas, complemented by the rich texture of a hard-boiled egg, all on a bed of fresh mixed greens. This salad delivers satisfying crunch and balanced macronutrients, making it a refreshing yet hearty option for any meal of the day.

NUTRITION

570kcal
Protein
32g
Fat
33g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Roasted Chickpeas

1/2 medium Avocado

2 cups Mixed Greens

1 Hard-Boiled Egg

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut into bite-sized cubes. Toss with a pinch of salt, pepper, and your favorite spices.

  • 2

    Preheat your oven to 400°F. Spread the tofu cubes on a baking sheet lined with parchment paper and bake for approximately 25-30 minutes until crispy, flipping halfway through.

  • 3

    Meanwhile, drain and rinse chickpeas. Toss them with olive oil, a pinch of salt, paprika, and garlic powder. Roast on a separate baking sheet in the oven for about 20 minutes or until golden and crisp.

  • 4

    Assemble the salad by placing mixed greens in a bowl. Top with sliced avocado, the roasted tofu and chickpeas, and the hard-boiled egg (cut in halves or quarters).

  • 5

    Drizzle with a light dressing of lemon juice and a touch of olive oil, then gently toss to combine all flavors.