Tuck into this bowl of delicious greens brimming with brussels sprouts, kale and avocado, complete with tender chicken
Serves 4
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The botanist bowl is a fresh, healthful and energising toss of greens from brussels sprouts, kale, to avocado made all-rounded with chicken as the main. The flavours get taken up a notch with our special superfood pesto, a punchy sauce derived from lemon juice, garlic, grated parmesan and more.


  • 1 litre chicken stock
  • 1 tsp whole black peppercorns
  • 1 bay leaf
  • 2 x 200 g chicken breast fillets
  • 200 g brussels sprouts, halved
  • 2 tbsps olive oil
  • 250 g green kale, stems discarded, shredded finely
  • 1 medium avocado (250 g), cut into wedges
  • 2 tbsps roasted almonds, chopped coarsely


  • ½ cup firmly packed fresh basil leaves
  • ½ cup (50 g) green kale leaves, finely chopped
  • ¼ cup (40 g) roasted almonds
  • ¼ cup (20 g) finely grated parmesan
  • 2 tsps lemon juice
  • 1 clove (small) garlic, peeled
  • ⅓ cup (80 ml) extra virgin olive oil
  • 1 tsp spirulina

Preheat oven to 200 C. Line an oven tray with baking paper.


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 mins. Cover pan, turn off heat; stand for 30 mins.


Meanwhile, place brussels sprouts on tray, drizzle with half the oil; toss to coat. Turn sprouts cut-side up; season. Roast for 20 mins or until crisp and golden.


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.


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.

Remove chicken from the poaching liquid; shred coarsely.

Divide kale between bowls; top with brussels sprouts, chicken, avocado, almonds and pesto.

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