What makes it extra special is the wonderful salad dressing that I made with  coconut yoghurt.
As you can see not only I love to add  to my breakfast bowls but it perfect addition if you are making savoury dishes too. The coconut yoghurt is dairy free, packed with probiotics and it’s super creamy and delicious.

To make the same salad:
1. Mix together 1/4 cup extra virgin olive oil with 2 cloves of garlic, 1 tablespoons maple syrup, 2 tablespoons chopped coriander and 1 teaspoon of salt
1. Place bunch of baby carrots, 2 small zucchinis, 1/2 purple cauliflower and 1/4 sweet potato in a baking dish and toss them in mixed oil with herbs.
3. Roast in the oven for 40min at 180C
4. To a salad bowl add 3 cups of kale and “massage” with extra virgin olive oil.
5. Add to kale 1/2 chopped red onion, 1 corn kernels, 1 cup cherry tomatoes, small piece of red cabbage finally sliced and 1 1/2 cups boiled farror.
6. Add roasted veggies on top.
7. Prepare salad dressing by blending:
3/4 cup coconut yogurt
1/2 lime juice
1 teaspoon salat
1/3 cup fresh coriander
2 garlic cloves
1 tablespoons maple syrup
1/4 cup extra virgin olive oil
8. Pour dressing on top and mix through the salad

Credit by: littlekalegirl