This kale detox salad is the perfect meal for a cleanse, made with whole, real ingredients. Topped with mouthwatering carrot top pesto and roasted vegetables.
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
400g Fingerling Potatoes cut into rounds
3-4 Large Purple Carrots cut into rounds
1 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
A Few Handfuls Lacinato Kale Sliced Thin
1 Cup Cooked Brown Rice
Sliced Jalapeño (Optional)
Sesame Seeds (Optional)
Preheat oven to 220.
Prep vegetables – wash and dry carrots and potatoes. Cut both into rounds (disks), about 1cm 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.