Turmeric Chickpea, Seaweed and Avocado Bowl

Salad Bowl Hype

We all are very well aware of the salad bowl craze. It seems to haunt our every move whether that be through social media, print press or on every menu around. It’s health benefits are certainly overpowering but why else has the food trend steered in their direct? 

Simple = easy. But easy doesn’t always = delicious. These “bowl” meal selections encompasses all of what the fitness, health conscious, on-the-go foodies are craving. They are super speedy to make, colourful and loaded with more flavour than most other dishes. 

Their versatility is unquestionable so no matter what you have in your fridge, there is always a salad bowl to be made. 

So, just so I stay up with the trends and feel like I am part of the foodie world, I introduce to you my version a salad bowl. Replace what you like, alter anything that you desire and add extras that tickle your fancy. This dish is about bringing fun back into healthy lunches (or dinners) and being creative in the kitchen.

Turmeric chickpea, seaweed and avocado bowl
Ingredients
1 tsp of turmeric
400 gram can of chickpeas
4 sheets of dried seaweed
½ avocado
2 stems of kale, removed from the stem and broken into medium sized pieces
2 tbsp of olive oil

Method
Preheat oven to 180 degrees Celsius. Place in a small bowl the chickpeas, turmeric and half the olive oil as well as a sprinkle of salt. Mix well to combine and place on a baking tray. Cook for 10-15 minutes or until the chickpeas have roasted through. Remove from the oven and set aside to cook.

In a small saucepan, place the other half of the olive oil along with the kale and a pinch of sea salt. Cook on medium high heat for 3-4 minutes or until the kale has turned a deep green colour and become very crispy. Remove from the heat.

Assemble the salad - place the avocado, sheets of seaweed, kale chips and a handful of the roasted chickpeas in a bowl. Serve with fresh basil, salt and pepper.