Resources, Motivation & Support for Thyroid Cancer Survivors
LID recipe: roasted veggie bowl
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:
Preheat oven to 400F
Prep: Cut up broccoli into small florets, take the skin off sweet potato & cut into 1″ chunks, drain and rinse chickpeas
Put broccoli, sweet potato, & chickpeas onto baking sheet and coat in EVOO, non iodized/non-sea salt, pepper and garlic powder
Roast in oven for 30-40 min or until golden
Chop up kale into bite size pieces and massage with dash of EVOO
Sautee kale and cauliflower rice in sauce pan for 10-15 min (think of this as the base of your bowl)
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!