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Preheat oven to 180°C.
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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.
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In a bowl, mix turmeric and 1 tbsp of olive oil together. Add in cauliflower and mix until the cauliflower is well coated.
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Place onto a baking tray and cook for 15 mins. Remove and allow to cool.
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In a bowl, mix chickpeas with paprika and a pinch of salt.
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Place onto a baking tray and cook for 10 mins. Remove and allow to cool.
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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.
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In a bowl combine chicken, oregano, garlic and 3 tbsp olive oil. Season with salt and pepper.
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Heat a griddle pan on medium heat and grill for 4 mins on each side or until chicken is cooked.
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Once cooked, cut into thin strips.
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Mix pasta together with pesto.
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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.
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Sprinkle with chilli flakes and sesame seeds to finish.
