Vegan Brown Rice Salad
A delicious, protein packed Vegan Roasted Cauliflower and Brown Rice Salad with a creamy Tahini Garlic Dressing. Gluten Free, Fuss Free, YUM!
Ingredients
- 1 cup Brown Rice dry, cooked according to package directions
- 1 tin Lentils drained and rinsed
- 1 1/2 tablespoons Olive Oil
- 1 large Sweet Potato cubed
- 1 small Cauliflower separated into small florets
- 1 teaspoon Turmeric
- 1/2 teaspoon Cumin Seeds
- 1 teaspoon Salt
- 2 cups Kale chopped
- 1 teaspoon Olive Oil
- 1/4 cup Pomegranate Seeds
For Dressing:
- 5 tablespoons Tahini
- 5 tablespoons Hot Water a little extra if dressing is still too thick
- 1 1/2 teaspoons Maple Syrup
- 1 tablespoon Nutritional Yeast
- 1 small Garlic crushed
- 1/4 teaspoon Onion Powder
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Pepper to taste
Instructions
- Preheat the oven to 180C / 350F. Cook Brown Rice according to package directions.
- Meanwhile, toss cubed Sweet Potato with 1 1/2 tablespoons Olive Oil and roast for 10 minutes. After 10 minutes, add Cauliflower florets to tray along with Turmeric and Cumin Seeds. Season liberally with Salt and Pepper.
- Toss to coat well and return to oven to roast for a further 20 minutes or so.
- Once veggies are done roasting, combine with Brown Rice and drained Lentils in a large salad bowl.
- In a large pan, heat 1 teaspoon of Olive Oil and sauté Kale with some Salt/Pepper until wilted. Add to salad bowl.
- Add Pomegranate Seeds and toss to disperse all ingredients.
- To prepare the dressing, combine all ingredients and whisk till smooth. Dress salad with prepared dressing.
- You can use all of the dressing at once, or dress the salad with half of it and drizzle the remainder on top.
- This salad is best served warm, but can be kept in the fridge for your lunchbox as well! Microwave for 30-40 seconds before enjoying.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 48gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 618mgPotassium: 591mgFiber: 4gSugar: 4gVitamin A: 3353IUVitamin C: 74mgCalcium: 93mgIron: 2mg
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