Turmeric Fennel Kale Bowl

8 December 2022


  • 80 gr kale, destemmed & chiffonade
  • 70 gr roasted broccoli
  • 50 gr turmeric roasted fennel
  • 4 gr extra virgin olive oil, 1/4 tsp turmeric, a sprinkling of salt.
  • 60 gr roasted celeriac, diced into cubes.
  • 10 gr bnd harissa to coat celeriac
  • 70 gr quinoa, steamed
  • 50 gr lemon tahini dressing

Lemon Tahini Dressing

  • 50 gr crispy roasted chickpeas
  • 15 gr extra virgin olive oil
  • 30 gr lemon juice
  • 100 gr tahini
  • 2 gr salt
  • 1 small clove garlic
  • 75 ml water to 100 ml depending on how thick you like your dressing, just drizzle in slowly.


Turn on the oven to 180 degrees celsius
Coat the broccoli with a bit of extra virgin olive oil or avocado oil and salt to taste.
Coat the celeriac with either a bit of BND harissa sauce or oil & salt.
Mix turmeric, olive oil & salt in a small bowl. Slice the fennel into 2 cm thick slices and brush or toss with the turmeric olive oil mix until well coated.
Roast veggies for about 25 minutes, until golden and crispy.
Coat the chickpeas with a bit of extra virgin olive oil & salt and bake at 180 degrees 10 minutes, 150 degrees 25 minutes until crispy and then finally another 20 minutes at 100 degrees.
Rinse and boil the quinoa for about 15 minutes until no longer crispy.
Make the Lemon tahini dressing by adding all ingredients to a small food processor or the jar of an immersion blender and blending into a thick & creamy sauce.
To assemble the salad add kale to a mixing bowl and massage with lemon, olive oil & salt until wilted. Move to serving bowl and top with 70 gr broccoli, 50 gr fennel, 60 gr celeriac, 50 gr crispy chickpeas & drizzle with lemon tahini dressing.


You can also cook the vegetables without oil for a whole-foods, plant-based, no-oil recipe. It will still be good! Steam the broccoli for about 7 minutes and roast the celeriac and fennel for about 25 minutes. You can use some chickpea juice (aquafaba) to help coat the fennel with turmeric if you wish for an oil-free solution.

Chickpeas you can also roast oil free just use a bit of aquafaba to help coat the chickpeas with spices and then roast at 180 degrees for 18 minutes in an air fryer if you have one or as described above just omitting the oil.

To make perfectly steamed quinoa, rinse the quinoa well prior to cooking then add 300 gr dry weight or 400 gr after rinsing quinoa to a pot and add 400 gr filtered water. Bring to a boil then turn down heat to low and simmer covered for about 12-15 minutes until all water has evaporated and quinoa is plump.