If you know me, you know I don't like carrots. A soft, mushy, cooked carrot is basically my arch nemesis. Yet, because I know of the vast health benefits of carrots and all their vitamin A & beta carotene I find myself trying over and over to find ways to eat them and maybe even mildly enjoy them. I've shredded them thin and thrown them in my salads and that's about the only way I've come across thus far that I can handle... until now.
I roast everything. I don't know why it never dawned on me to roast my carrots too, but I was inspired by a post I saw on Pinterest from Well and Full to do just that! This salad is springy & fresh, but still filling & satisfying! It's a whole bunch of roasted goodness in one bowl.
The "I Take Back the Bad Things I Said About Carrots" Bowl
For the Potatoes, Carrots & Chickpeas:
- 1/2 bag baby dutch yellow potatoes, cut into rounds
- 2 carrots, cut into rounds
- 1/2 can chickpeas, drained and rinsed
- olive oil
- dried basil
- dried oregano
- dried thyme
- salt & pepper
- garlic powder
For The Quick Pesto Dressing
- 1 tablespoon store bought or homemade pesto
- 1 tablespoon olive oil
- juice of 1/2 lemon
For the Rest of The Salad:
- 1.5 cups chopped kale
- 1/2 cup cooked brown or wild rice
- 1/4 avocado, peeled and chopped
- 3-4 oz chicken, diced
Preheat the oven to 425 degrees F. Place potato rounds and carrot rounds onto a parchment lined baking sheet in a single layer. Spray with olive oil spray or drizzle with olive oil & generously season with salt, pepper, basil, oregano, thyme, and a pinch of garlic powder. On another parchment lined baking sheet lay out the chickpeas & season the same way. Roast in the oven, flipping occasionally until potatoes are cooked and golden, carrots have crisped up into little chips, and chickpeas are golden and crisp.
For the pesto: In a small bowl whisk together pesto, oil, and lemon juice until incorporated. It should be more of a dressing consistency than a thick pesto. Season with salt and pepper if needed. Set aside.
To assemble the salad, place 1.5 cups of kale in a bowl. Pour over 1 tablespoon of the dressing and massage into the kale leaves. Top with rice, avocado, chicken, 1/3 an ounce of the carrots, 100g of potatoes, and a taplespoon or two of the chickpeas. Toss & enjoy!