Kale Detox Salad

1: Preheat oven to 425 degrees F.

2: Prep vegetables by washing and drying carrots and potatoes. Cut both into rounds, about 1/4 inch thick.

3: In a bowl, combine chopped potatoes, carrots, and chickpeas.

4: Add olive oil and spices, and mix well until everything is evenly coated.

5: On a baking sheet lined with parchment paper, bake vegetables and chickpeas for 45-50 minutes.

6: When done, remove from oven and let cool.

7: While vegetables are cooking, make pesto by combining all pesto ingredients into a food processor and processing on high until a slightly smooth consistency is formed.

8: In a bowl, mix the thinly sliced lacinato kale and pesto until kale is evenly covered.

9: Add in roasted vegetables, chickpeas, and brown rice, then mix well until everything is evenly combined.

10: Serve in bowls and top with sesame seeds. Enjoy!