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Preheat oven to 425 degrees F.
Prep vegetables - wash and dry carrots and potatoes. Cut both into rounds (disks), about ¼ 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 and top with sesame seeds.