Recipes

Roasted Veggie + Kale Salad with Creamy Horseradish Sauce

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A simple and light, but oh-so satisfying salad perfect for these warm summer days. It’s vegan, gluten and refined sugar free.  The real star of the show is the sauce: made with just 3 ingredients, the flavor is seriously out of this world.

Serves 1
Ingredients:
2 cups shredded kale
1 tsp fresh lemon juice
1/4 cup broccoli
1/4 cup sweet potato
1 Tbsp. coconut oil
1 tsp. paprika
1/8 tsp. garlic sea salt
1/4 cup chickpeas, rinsed and drained
1 (5.3 oz) cup of Lavva Original dairy free yogurt
1.5 tbsp horseradish mustard
1/4 tsp apple cider vinegar 

Directions:

  1. Preheat oven to 400.
  2. Roast broccoli and sweet potato with coconut oil and spices for 25 minutes until cooked through.
  3. While veggies cook, massage kale with lemon juice; set aside.
  4. Make dressing by combining Lavva, mustard and vinegar in a cup (can do it straight in the Lavva cup!) and stir until well combined.
  5. Top kale with roasted veggies and chickpeas, and toss with 1/4 cup of the dressing – enjoy!

Recipe by @donutworry_behealthy

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