The botanist bowl

Packed full of almonds, kale and avocado, this healthy bowl from The Australian Women's Weekly's 'Eat Well Live Well' cookbook makes the perfect nutritious and easy lunch for any day of the week!

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


The botanist bowl
  • 1 litre chicken stock
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 2 x 200g chicken breast fillets
  • 200 gram brussels sprouts, halved
  • 2 tablespoon olive oil
  • 250 gram green kale, stems discarded, shredded finely
  • 1 medium avocado (250g), cut into wedges
  • 2 tablespoon roasted almonds, chopped coarsely
Superfood pesto
  • 1/2 cup firmly packed fresh basil leaves
  • 1/2 cup (50g) green kale leaves, finely chopped
  • 1/4 cup (40g) roasted almonds
  • 1/4 cup (20g) finely grated parmesan
  • 2 teaspoon lemon juice
  • 1 clove (small) garlic, peeled
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 teaspoon spirulina


The botanist bowl
  • 1
    Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
  • 2
    Place stock, peppercorns and bay leaf in a medium saucepan over medium heat. Add chicken; if chicken is not covered in stock, add a little water. Bring to the boil; reduce heat to low, simmer, uncovered, for 4 minutes. Cover pan, turn off heat; stand for 30 minutes.
  • 3
    Meanwhile, place brussels sprouts on tray, drizzle with half the oil; toss to coat. Turn sprouts cut-side up; season. Roast for 20 minutes or until crisp and golden.
  • 4
    Then, to make superfood pesto; process basil, kale, almonds, parmesan, juice and garlic until finely chopped. With motor operating, gradually add oil in a thin, steady stream; process until smooth. Stir in spirulina; season to taste.
  • 5
    Place kale and remaining oil in a large bowl; season with sea salt. Using your hands, rub oil and salt into kale until kale softens.
  • 6
    Remove chicken from the poaching liquid; shred coarsely.
  • 7
    Divide kale between bowls; top with brussels sprouts, chicken, avocado, almonds and pesto.


Pesto can be made up to 4 days ahead. Store, tightly covered, in a small airtight container in the fridge.

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