Turmeric Cornish New Potato and Quinoa Power Bowl

Serves 1


  • 200g Cornish New potatoes
  • 400gchickpeas
  • 2 tsp turmeric
  • 1 tsp paprika
  • 1 tbsp coconut oil
  • 80g cooked quinoa
  • 100g kale
  • ½ tbsp olive oil
  • 1 avocado
  • 3 radishes
  • Sprinkle of sesame seeds
  • Salt and pepper


  1. Preheat oven to 200oC/400F/Gas 6. Put the coconut oil on a baking tray and place in the oven for a couple of minutes to melt. Gently wash the potatoes, slice into strips and lay flat on the baking tray, sprinkle with 1tsp turmeric and season.Roast for 5 minutes, whilst you drain and rinse the chickpeas.
  2. Place the chickpeas in a bowl and add paprika, stirring to coatthem evenly. Put the chickpeas on theother half of the baking tray and place in the oven to roast with potatoes for a further 25 minutes.
  3. Add 1tsp of turmericand somesalt and pepper to the quinoaandmix well. Wash the kale, chopand drizzle with olive oil. Put it in bowl along with sliced avocado, and radishesand then the quinoa, chickpeas and potatoes. Sprinkle with sesame seeds to serve.

NB: Cornish New potatoes are seasonal and available to buy for a limited time only from mid-June to mid-August.

Recipes sent in from Seasonal Spuds