Huge Kale Salad Bowl with Roasted Veggies

1. Preheat oven to 400°F (200°C). 
2. On a baking sheet, toss broccoli florets and sliced mushrooms with a drizzle of olive oil, garlic powder, salt, and pepper. 
3. On a separate baking sheet, drain and rinse chickpeas, then toss with a drizzle of olive oil, turmeric, salt, and pepper. 
4. Roast the vegetables and chickpeas for 20-25 minutes, or until tender and slightly crispy, tossing halfway through. 
5. While vegetables are roasting, place kale in a large bowl. Drizzle with 2 tablespoons of extra virgin olive oil and 1 tablespoon of apple cider vinegar, then massage with your hands until the kale softens and slightly wilts. 
6. Add fresh chopped parsley and sprouts to the massaged kale. 
7. Once roasted, add the broccoli, mushrooms, and chickpeas to the kale bowl. 
8. Top generously with nutritional yeast. 
9. (Optional: If adding salmon, pan-sear or bake a salmon fillet and add it to the bowl.)