Designed by Keep it Cleaner co-founders Laura Henshaw and Steph Claire Smith, the Kicbowl will be gracing the summer menu of Fishbowls across New South Wales, Victoria and Queensland for a limited time. The belly-pleasing bowl is made with poached chicken or tofu as your protein, soba noodles and mixed leaves as the base, then topped with filled plenty of green goodness like kale, cucumber, edamame, coriander and avocado, of course. The Kicbowl is further bolstered with cabbage and red onion, tossed in shoyu dressing and sprinkled with Fishbowl’s brand-new honey-spiced almond for an added crunch – yum! 

If you’re craving this recipe right now and aren’t able to make it into a Fishbowl, don’t fret. You can recreate the bowl at home through the Kic app, which has this recipe (plus many others), alongside workouts, meditations and more. “We’re two brands that share a reputation and pride for dishing up healthy recipes that actually taste good, so the alignment couldn’t be more organic,” says Steph. “Eating healthy should never be boring or restrictive, and our delicious Kicbowl is proof of that.”  

The Kicbowl will be available to taste from this Friday (December 1) at Fishbowl locations nationwide.