Hearty Kale Salad with Chipotle Pecan Pesto

ROASTED ROOT VEGGIES

• 1 ½ cups chopped sweet potato, halved, cut into 1/2-inch slices
• 1 cup chopped carrots, cut into baby-carrot-sized pieces
• 1 cup chopped beets (or sub more sweet potato), halved, cut into 1/2-inch slices
• 1/2 medium red onion, skin removed, chopped into 1/2-inch slices
• 1 Tbsp avocado or olive oil
• 1 healthy pinch each Sea salt and black pepper

CHICKPEAS

• 1 (15-oz.) can chickpeas, rinsed and drained and patted dry with a towel
• 1 Tbsp avocado or olive oil
• 1 healthy pinch each Sea salt and black pepper

GREENS

• 5 cups loosely packed chopped kale (stalky stems removed // ~1 small bundle)
• 1 Tbsp lemon juice
• 1 tsp maple syrup (optional)
• 1 healthy pinch each Sea salt and black pepper

FOR SERVING

• 1/4 cup Chipotle Pecan Pesto (or more if serving with grains)
• Grains (such as brown rice, quinoa, or millet // optional)