Can I use a different type of rice for this salad?

Yes, while red rice is specified, you can substitute it with brown rice, wild rice, or even quinoa, adjusting cooking times as per package directions.

How do I ensure my vegetables get perfectly golden and tender?

Preheat your oven to 375 degreesF and toss the chopped sweet potato and broccoli with olive oil and salt before baking for 30-40 minutes, or until they reach your desired tenderness and color.

What gives the salad dressing its unique flavor profile?

The dressing gets its vibrant taste from a combination of extra virgin olive oil, apple cider vinegar, fresh lime juice, minced garlic, oregano, ground cumin, and paprika, with a hint of cayenne pepper.

Why is it recommended to chill the salad for an hour?

Chilling the salad allows the flavors from the roasted vegetables, rice, and zesty dressing to fully meld and deepen, resulting in a more cohesive and satisfying taste experience.

Can I make this salad less spicy for sensitive palates?

Yes, the recipe includes 1/6 teaspoon of cayenne pepper, which can be omitted entirely if you or your family are sensitive to spicy flavors.

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Hearty Roasted Vegetable Rice Salad
[Vegan]

PG By: Patrica Granek

Author Bio

Patricia is a neuroscientist turned foodie and mama of three based in Toronto, Canada. She... Read More

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A vibrant Hearty Roasted Vegetable Rice Salad in a large bowl, featuring golden roasted sweet potato and broccoli, red rice, fresh green kale, and sliced almonds, tossed in a zesty lime-cumin dressing.

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Hearty Roasted Vegetable Rice Salad [Vegan]

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This hearty roasted vegetable salad recipe is a super delicious and satisfying meal. A wild rice salad recipe made with simple whole food ingredients and dressed with a delicious easy salad dressing. An easy recipe for rice salad perfect for lunch, dinner or as a pot luck recipe.

Ingredients You Need for Hearty Roasted Vegetable Rice Salad [Vegan]

For the Salad:

2 cups red rice cooked
1 sweet potato cubed
2 broccoli de-steamed and separated
1 1/2 cup frozen corn
2 cups kale chopped
1 cup almond sliced
1 tablespoon olive oil extra virgin
1/4 teaspoon salt

For the Salad Dressing:

1/2 cup olive oil extra virgin
3 tbsp apple cider vinegar
1/2 cup lime juice (about 2 limes)
1 clove garlic minced
1 tablespoon oregano
1 tablespoon ground cumin
1 teaspoon paprika
1/6 teaspoon cayenne pepper (omit if kids are sensitive to spicy)
1/4 teaspoon salt

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How to Prepare Hearty Roasted Vegetable Rice Salad [Vegan]

Preheat your oven to 375°F degrees. then add all your chopped veggie to a large bowl (except the kale). Toss with the olive oil and salt.
Then place onto a baking pan and bake for about 30-40 minutes or until golden.
Meanwhile cook the rice as per package directions. I cooked mine in an instant pot with 1 1/2 cups of water for 25 minutes.
In a small mixing bowl add all the ingredients for the dressing and mix together.
Once the veggies and rice are finished cooking, add the rice to a large bowl and pour in the salad dressing. Toss to coat the rice then add in the roasted veggies, kale, and almonds and mix to combine. Place in the fridge for about an hour to allow the salad to cool and the flavors to combine.