LID recipe: roasted veggie bowl

Recipe card

Serving size: 2-4


  • 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!)


  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


  • 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!

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