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California Superfood Bowl

California Superfood Bowl

  • 100gm Greek yogurt
  • 1 lemon (zest and juice)
  • 15gm tahini
  • 15gm olive oil
  • 3 pinches sea salt
  • 3 stalks kale (leaves only, torn into bite sizes)
  • 1 punnet cherry tomatoes (halved)
  • 1 cup cooked tri colour quinoa
  • 190 gm canned tuna (in oil or springwater)
  • 3 radishes (thinly sliced)
  • 1/2 pomegranate (seeds)
  • 460gm corn kernels
  • 2 tbl sp chilli flakes
  • Vegetable oil
  • Olive Oil
  • Sea salt

Conor Curran has worked with Eat.Play.Rest to bring you a salad that promotes brain health.

“This is my take on a California Superfood Salad that’s pumped with ingredients that promote brain health. As much as it tastes amazing, I eat with my eyes so not only will your taste buds thank you, your pupils will be having a colourful party looking at this bowl of goodness,” says Conor.

Here’s the recipe:

Step one

For charred corn, place pan on high heat and bring to a steaming heat.

Step two

Drizzle on some vegetable oil and add your corn in two batches. Cook until charred, stirring occasionally (around 4-5 minutes).

Step three

To make salad, spoon your yoghurt dressing into your bowl spreading over the bottom to create a bed of dressing.

Step four

Place your torn kale, cherry tomatoes, quinoa, tuna, radishes, pomegranate and charred corn in sections of your bowl

Step five

Bring all together with a drizzle of olive oil, your chilli flakes and a pinch of sea salt.

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