For the Avocado Pesto:


  1. Preheat oven to 180°C.
  2. To make the avocado pesto, place all ingredients into a food processor and add enough oil to blend until smooth. Season with salt and pepper and place in fridge until needed.
  3. In a bowl, mix turmeric and 1 tbsp of olive oil together. Add in cauliflower and mix until the cauliflower is well coated.
  4. Place onto a baking tray and cook for 15 mins. Remove and allow to cool.
  5. In a bowl, mix chickpeas with paprika and a pinch of salt.
  6. Place onto a baking tray and cook for 10 mins. Remove and allow to cool.
  7. Into a pot of boiling salted water, add the pasta and cook as per packet directions. Once cooked, strain excess water and refresh under cold water.
  8. In a bowl combine chicken, oregano, garlic and 3 tbsp olive oil. Season with salt and pepper.
  9. Heat a griddle pan on medium heat and grill for 4 mins on each side or until chicken is cooked.
  10. Once cooked, cut into thin strips.
  11. Mix pasta together with pesto.
  12. Begin to assemble the bowls by dividing all the ingredients into the two bowls in this order: pasta, cauliflower, tomatoes, chickpeas, baby spinach, chicken, basil and lime.
  13. Sprinkle with chilli flakes and sesame seeds to finish.