Detox Salad with Kale & Pesto
Here is one of those perfect meals for a cleanse, with some amazing carrot top pesto and roasted veggies. You will love this!
Total Time – 1 hour (prep time -15 minutes and cook time – 45 minutes)
Servings 2 as a Main, 3-4 as a Side
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
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
Preheat oven to about 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 topped with sesame seeds.