How to make it
Cut up the potatoes and carrots and place onto an oiled baking sheet. Drain and rinse the chickpeas and place them on the tray with the other veggies as well. Season with salt and pepper, dried parsley and garlic powder. Then roast for 40-50 minutes until all the veggies are soft and the chickpeas are crispy.
Chop up the kale and then place into a bowl with a little olive oil, lemon juice and Lee Kum Kee Panda Brand Cooking Soy Sauce. Toss well, and then add in the roasted veggies and the cooked brown rice. Toss in the thinly sliced jalapeno, if desired. Scoop out the avocado and then slice it up and place on top of the salad.
Serve in bowls and top with a drizzle of extra virgin olive oil and sea salt.