Recipe by wellandfull.com

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This kale detox salad is the perfect meal for a cleanse, made with whole, real ingredients. Made with a mouthwatering carrot top pesto and roasted vegetables.

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Ingredients

• 1 bunch carrots (tops of)
• ¼ cup extra virgin olive oil
• ¼ tsp salt
• ¼ tsp pepper
• ½ lemon (juice from)
• 1 lb fingerling potatoes (cut into rounds)
• 3 purple carrots (large, cut into rounds)
• 15 oz can chickpeas (drained and rinsed)
• drizzle olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp dried parsley
• 1 tsp dried basil
• ½ tsp garlic powder
• 3 sprinkles dried thyme
• 3 handfuls lacinato kale (sliced thin)
• 1 cup brown rice (cooked)
• jalapeno (sliced, if desired)
• sesame seeds (if desired)

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Method

1. Preheat oven to 425 degrees F.
2. Prep vegetables - wash and dry carrots and potatoes. Cut both into rounds (disks), about 1/4 inch thick.
3. In a bowl, combine chopped potatoes, carrots, and chickpeas. Add in olive oil and spices, and mix well until everything is evenly coated.
4. 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.
5. While vegetables are cooking, make pesto - combine all ingredients into a food processor and process on high until a slightly smooth pesto is formed.
6. 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.
7. Serve in bowls and top with sesame seeds.
8. Enjoy!

View the recipe instructions at wellandfull.com