Paleo Chicken Buddha Bowl

Directions

1. 1
   Preheat the oven to 425 F.
2. 2
   Add about 1 cup of cauliflower rice into each bowl.
3. 3
   Put the chicken thighs on a baking sheet lined with parchment paper and sprinkle with sea salt and pepper. Roast for 40 min.
4. 4
   Add some broccoli, root veggies, zucchini, sliced chicken thighs, several sliced radishes, and then sprinkle with some sea salt and freshly cracked pepper.
5. 5
   Put the carrots, parsnip, beets, and broccoli onto a baking sheet lined with parchment paper.
6. 6
   Add sauerkraut if desired as well.
7. 7
   Drizzle with olive oil, salt, and pepper. Roast in the same oven as the chicken for 30 min.
8. 8
   Add kale onto pan in the last 5 min of cooking.
9. 9
   Heat some cooking oil in a saute pan over medium heat.
10. 10
    Add the zucchini and season with salt and pepper. Cook for about 5 min, stirring occasionally.To rice the cauliflower, cut it into large chunks. Get out the shredder blade of your food processor and process the cauliflower chunks through the top chute of your processor.