Recipe card

Serving size: 2-4

Ingredients:

• 1 head of broccoli
• 1 sweet potato (no skin)
• 5 leaves kale
• 1 can of unsalted chickpeas
• 1 cup cauliflower rice
• non iodized/non sea salt, pepper, garlic powder to taste
• EVOO (extra virgin olive oil)
• homemade chimichurri (in next recipe!)

Directions:

1. Preheat oven to 400F
2. Prep: Cut up broccoli into small florets, take the skin off sweet potato & cut into 1″ chunks, drain and rinse chickpeas
3. Put broccoli, sweet potato, & chickpeas onto baking sheet and coat in EVOO, non iodized/non-sea salt, pepper and garlic powder
4. Roast in oven for 30-40 min or until golden
5. Chop up kale into bite size pieces and massage with dash of EVOO
6. Sautee kale and cauliflower rice in sauce pan for 10-15 min (think of this as the base of your bowl)
7. Mix all ingredients together and top with homemade chimichurri

Notes:

• Feel free to add chicken, steak or ground turkey to your bowl!
• Can use frozen cauliflower rice or make it fresh by grating a head of cauliflower
• non iodized non sea salt is an option if you want an RAI safe salt substitute but some survivors are not a fan of the taste – omit this ingredient if you wish!