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Turmeric Chicken & Veg Noodle Bowl

Garlicky, gingery, gluten-free, packed with flavor, fibre & protein. Make this nutritious dish for dinner and enjoy leftovers for lunch. It’s delicious hot or cold and keeps well for several days.

Turmeric Chicken & Veg Noodle Bowl Recipe Healthy Self Halifax Nutritionist

Having healthy snacks on hand prevents relying on fast foods or not eating for long stretc


  • 1 head kale, chopped

  • 1 head broccoli, chopped

  • chicken (cooked any way), about 1 cup, chopped - or - any protein of your choice; tofu is great in this dish too!

  • half an onion

  • 2-5 (or more!) cloves of garlic, chopped

  • 1 two-inch bulb of ginger (or more!), grated

  • 2-4 TBSP olive oil

  • 1 TBSP ground turmeric

  • 1 tsp crushed chili flakes (optional)

  • sea salt/soy sauce (to taste)

  • ground black pepper

  • brown rice noodles (make this dish with less or more noodles - whatever your preference).

  • a spritz of lime, if you have it

  • + any other veg hanging around your fridge - I used half a sweet potato and a handful of mushrooms.


  • Prepare your protein however your like; I used leftover roast chicken. Set aside.

  • Turn the oven on to 400.

  • Spread out the kale and broccoli on a sheet pan and drizzle with olive oil, sea salt & ground pepper.

  • Set to bake for about 15 minutes.

  • Boil a med pot of water and prepare your brown rice noodles; rinse & set aside.

  • Meanwhile, in a med pan, sauté the olive oil, garlic, onion & turmeric for a few mins. Add some sea salt and any other veg (I added mushrooms & sweet potato).

  • Remove your greens from the oven.

  • Turn off the heat and combine everything in the pan with the drained & rinsed brown rice noodles, the baked greens, and the protein. Gently toss like a salad. Add a few TBSP of water to deglaze if it seems too toasty or dry.

  • Optional: fresh herbs like basil & cilantro / chopped nuts / a squeeze of lime / a dash of soy sauce!

Enjoy! ❤️


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