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!