Description
Gluten Free, Vegan, Refined Sugar Free
This salad is packed with plant based protein from your favorite veggies, topped with a creamy vegan horseradish dressing, and is so filling even your biggest meat lovers will leave dinner satisfied and waiting to have it again!
Ingredients
Scale
- 1 large sweet potato
- 1 (15.5 oz) can chickpeas
- 2 cups broccoli florets
- 1/2 tsp garlic salt
- 1/8 tsp cayenne
- 1/2 tsp paprika
- 1 tsp garlic and herb seasoning
- 6.5 cups of kale
- 2 tsp lemon juice
- 1/2 red onion, diced
- Creamy Horseradish Dressing
Instructions
- Preheat oven to 425F.
- Cube your sweet potato, drain and rinse your chickpeas (remove skins if you want), measure out broccoli florets, and combine in a large mixing bowl.
- Spray with avocado oil and sprinkle on spices, stir to evenly coat.
- Spread out evenly on a greased cookie sheet, and bake for 35-45 minutes (check at 35).
- While veggies are baking, measure out kale (remove stems if desired) and in a large mixing bowl, add lemon juice and massage for 30-60 seconds until kale is soft.
- Make creamy horseradish dressing (make double recipe for this salad)
- When veggies are done, pour on top of kale, then add dressing, sprinkle on red onion, and mix until well combined.
Notes
Cut broccoli florets and sweet potato cubes pretty small so that they they will bake fast enough, otherwise increase baking time.
I use avocado oil because it has one of the highest smoke points
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe