Kalefornia bowl, bowls!

Kalefornia bowl, bowls!Nicole Franzen

F&W Pick: Kalefornia bowl


Author: Molly Watson

Photography by Nicole Franzen

abrams&chronicle books, €16.99

We predicted the popularity of bowl-led menus in 2017, and it seems Molly Watson is ready to offer readers enough recipes, mix-and-match ingredients and signature tastes to bring the fashionable bowl to life. Suggesting a combination of grains, proteins, vegetables and crunch, save yourself the wash-up and adapt your meals for these bite-sized portions.

Kalefornia bowl

Serves 1

For the serrano chile vinaigrette

  • 1 serrano chile, seeded and chopped
  • 1 garlic clove, chopped
  • 90ml vegetable oil
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper

 For the cabbage kale slaw:

  • 1 bunch Tuscan kale
  • 1⁄4 head savoy cabbage

For the sautéed white beans:

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 fresh rosemary sprig
  • One 415g can white beans, rinsed and drained
  • Salt and freshly ground pepper
  • 220-330g shredded cooked chicken, from a home-roasted bird or purchased rotisserie bird
  • 1 avocado, halved, pitted, peeled, and sliced
  • 40g roasted peanuts, finely chopped
  1. To make the vinaigrette, in a blender, whirl together the chile, garlic, vegetable oil, and lime juice until smooth. Season with salt and pepper.
  2. To make the slaw, trim the thick stems from the kale and core the cabbage. Cut the kale and cabbage into ribbons as finely as possible. Put the ribbons in a large bowl and squeeze them by the handful, “massaging” them to soften their texture a bit. Add about half of the vinaigrette, toss to combine, and let sit for about 10 minutes.
  3. For the beans, in a large frying pan over medium-high heat, warm the olive oil, swirling the pan to coat the bottom. Add the garlic and cook, stirring constantly, until just starting to turn golden, about 1 minute. Add the rosemary and beans and cook, stirring, until beans are heated through and some brown bits form, 3 to 5 minutes. Remove and discard the rosemary and season the beans with salt and pepper.
  4. To assemble, divide the beans among four bowls. Top with the slaw and arrange the chicken and avocado on the slaw. Drizzle with the remaining vinaigrette, sprinkle with the peanuts, and serve.