Ingredients:

• Tops of 1 Bunch Carrots
• 1/4 Cup Meyer Lemon Extra Virgin Olive Oil
• 1/4 Cup Strawberry Balsamic Vinegar
• 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
• 1 Tsp Salt
• 1 Tsp Pepper
• 1 Tsp Dried Parsley
• 1 Tsp Dried Basil
• 1/2 Tsp Garlic Powder
• Few Sprinkles of Dried Thyme
• 3-4 cups of Kale 
• 1 Cup Cooked Brown Rice

Instructions:

Preheat oven to 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 1 tbsp 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 1/4 cup Meyer Lemon Extra Virgin Olive Oil, 1/2 juiced lemon, Salt, Pepper, and Tops of 1 Bunch Carrots into a food processor and process on high until a slightly smooth pesto is formed.

In a bowl, mix thinly sliced kale and pesto until kale is evenly covered. Then, add in roasted vegetables + chickpeas and brown rice.

Mix well until everything is evenly combined. Drizzle Strawberry Balsamic Vinegar over salad and toss till balsamic vinegar in intergrated.

Enjoy!