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