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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.


Servings

2

Total time

60 minutes

Courses

Sides


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)


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!
  9. View the recipe instructions at wellandfull.com

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