Preheat the oven to 425 F. Put the chicken thighs on a baking sheet lined with parchment paper and sprinkle with sea salt and pepper. Roast for 40 min.

Put the carrots, parsnip, beets, and broccoli onto a baking sheet lined with parchment paper. Drizzle with olive oil, salt, and pepper. Roast in the same oven as the chicken for 30 min. Add kale onto pan in the last 5 min of cooking.

Heat some cooking oil in a saute pan over medium heat. 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. Heat a large pan over medium heat, add cooking oil, and then once the oil is hot add the riced cauliflower. Cook for 5 minutes, stirring occasionally.

Assemble the bowls: Add about 1 cup of cauliflower rice into each bowl. Add some broccoli, root veggies, zucchini, sliced chicken thighs, several sliced radishes, and then sprinkle with some sea salt and freshly cracked pepper. Add sauerkraut if desired as well.