Crispy Avocado and Quinoa Salad Bowl

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

Crispy Avocado and Quinoa Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Avocado and Quinoa Salad Bowl

Enjoy a vibrant bowl featuring crispy roasted chickpeas and baked tofu tossed with light, fluffy quinoa, fresh mixed greens, and creamy avocado. A drizzle of tangy lemon and olive oil dressing ties the flavors together in a delightfully crunchy, satisfying meal.

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NUTRITION

580kcal
Protein
32.7g
Fat
25.5g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (approx. 92g)

3/4 cup roasted chickpeas (approx. 123g)

150g baked firm tofu

1/4 medium avocado (approx. 50g)

1 cup mixed greens (approx. 50g)

1 tsp olive oil

1 tbsp lemon juice

1 tsp smoked paprika

1 tsp ground cumin

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting chickpeas and baking tofu.

  • 2

    Pat tofu dry, then cut it into cubes. Toss tofu with smoked paprika, ground cumin, salt, and pepper. Arrange on a baking sheet and bake for 20-25 minutes until edges are crispy.

  • 3

    Rinse and drain chickpeas, pat them dry, and toss with a little olive oil, salt, pepper, and an extra pinch of smoked paprika if desired. Spread on another baking sheet and roast for 20 minutes until crispy, shaking halfway through.

  • 4

    In the meantime, prepare 1/2 cup of cooked quinoa and let it cool slightly.

  • 5

    In a large bowl, combine the mixed greens, quinoa, roasted chickpeas, and baked tofu.

  • 6

    Dice or slice the avocado and add it gently to the bowl.

  • 7

    Drizzle with lemon juice and the remaining olive oil, then toss lightly. Adjust seasonings with extra salt and pepper if needed.

  • 8

    Serve immediately while the crispy elements maintain their texture.

Crispy Avocado and Quinoa Salad Bowl

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

Crispy Avocado and Quinoa Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Avocado and Quinoa Salad Bowl

Enjoy a vibrant bowl featuring crispy roasted chickpeas and baked tofu tossed with light, fluffy quinoa, fresh mixed greens, and creamy avocado. A drizzle of tangy lemon and olive oil dressing ties the flavors together in a delightfully crunchy, satisfying meal.

NUTRITION

580kcal
Protein
32.7g
Fat
25.5g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (approx. 92g)

3/4 cup roasted chickpeas (approx. 123g)

150g baked firm tofu

1/4 medium avocado (approx. 50g)

1 cup mixed greens (approx. 50g)

1 tsp olive oil

1 tbsp lemon juice

1 tsp smoked paprika

1 tsp ground cumin

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting chickpeas and baking tofu.

  • 2

    Pat tofu dry, then cut it into cubes. Toss tofu with smoked paprika, ground cumin, salt, and pepper. Arrange on a baking sheet and bake for 20-25 minutes until edges are crispy.

  • 3

    Rinse and drain chickpeas, pat them dry, and toss with a little olive oil, salt, pepper, and an extra pinch of smoked paprika if desired. Spread on another baking sheet and roast for 20 minutes until crispy, shaking halfway through.

  • 4

    In the meantime, prepare 1/2 cup of cooked quinoa and let it cool slightly.

  • 5

    In a large bowl, combine the mixed greens, quinoa, roasted chickpeas, and baked tofu.

  • 6

    Dice or slice the avocado and add it gently to the bowl.

  • 7

    Drizzle with lemon juice and the remaining olive oil, then toss lightly. Adjust seasonings with extra salt and pepper if needed.

  • 8

    Serve immediately while the crispy elements maintain their texture.