Kale Detox Salad

Kale Detox Salad

Ingredients
Carrot Top Pesto
Tops of 1 Bunch Carrots
1/4 Cup Extra Virgin Olive Oil
1/4 Tsp Salt
1/4 Tsp Pepper
Juice from 1/2 a Lemon

Roasted Veg
1 Lb Fingerling Potatoes cut into rounds
3-4 Large Purple Carrots cut into rounds
1 15 oz Can Chickpeas drained and rinsed

A Generous Drizzle of Olive Oil
1 Tsp Salt
1 Tsp Pepper
1 Tsp Dried Parsley
1 Tsp Dried Basil
1/2 Tsp Garlic Powder

Few Sprinkles of Dried Thyme
The Rest of the Salad

A Few Handfuls Lacinato Kale Sliced Thin
1 Cup Cooked Brown Rice
Sliced Jalapeño if desired
Sesame Seeds if desired
Instructions

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Preheat oven to 425 degrees F.
Prep vegetables - wash and dry carrots and potatoes. Cut both into rounds (disks), about 1/4 inch thick.

In a bowl, combine chopped potatoes, carrots, and chickpeas. Add in olive oil and spices, and mix well until everything is evenly coated.

On a baking sheet lined with parchment paper, bake vegetables + chickpeas for 45-50 minutes. When they're done cooking, remove from oven and let cool.
While vegetables are cooking, make pesto - combine all ingredients into a food processor and process on high until a slightly smooth pesto is formed.

In a bowl, mix thinly sliced lacinato kale and pesto until kale is evenly covered. Then, add in roasted vegetables + chickpeas and brown rice. Mix well until everything is evenly combined.
Serve in bowls and top with sesame seeds.
Enjoy!
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Recipe Source: Kale Detox Salad