Roasted Veggie + Kale Salad with Creamy Horseradish Sauce


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
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 


  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