1 min read

Crunchy Chorizo Kale Bowl

Did you know one tablespoon of tahini (a paste made from sesame seeds) contains over 60mg of calcium?

Preparation time: 10 mins Cook time: 10 mins Serves: 2


  • 1 tbsp tahini
  • 1 lemon
  • 2 tsp olive oil
  • 2 mild gluten-free chorizo sausages, sliced (150g)
  • ¼ cup walnuts, chopped
  • 4 cups kale leaves, chopped
  • 8 Brussel sprouts, finely sliced
  • ½ avocado
  • sea salt and black pepper to taste


  1. Prepare the tahini dressing by combining the tahini and the juice of half a lemon in a small bowl with 2 tablespoons of water. Stir until creamy and well combined. 
  2. Heat olive oil in a large frypan over medium heat. Add the chorizo and walnuts and allow to brown for 3-4 minutes, stirring occasionally.
  3. Add the kale and Brussels sprouts to the pan and cook for a further 2 minutes until wilted. Add the juice of half a lemon, cook for a further minute until the greens have wilted down. Season to taste with salt and pepper. 
  4. Serve with avocado and prepared tahini dressing. 

Tip: To prep for work, keep the tahini dressing in a separate container, and simply reheat the other ingredients in the microwave.

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