Today, I bring you a recipe for this delicious brown rice salad bowl with roasted veggies, sweet potatoes, sundried tomatoes, avocado, and goats feta cheese. The salad is brought to perfection with a really easy sweet & sour tamari dressing.
This is one of the best salad bowls I've ever had — seriously!
Apart from this one, I only posted two other salads on this blog, which is a bit shameful considering how much I like salads. Check out my Du Puy Lentil Salad with Fennel and Sweet Potato and Colorful Salad with Tuna and Sundried Tomatoes
How to make the best brown rice salad bowl:
- Mix the brown rice with the lettuce and evenly distribute it between the serving bowls.
- Top each bowl with the rest of the ingredients one by one. Basically, just make it really pretty because a pretty bowl of salad is always more fun to eat, right?
- Drizzle each bowl with the dressing as desired and top with sprouts & fresh herbs.
- Season with a little bit of freshly cracked black pepper and you're done!
Making pretty salad bowls has become sort of a hobby for me lately. (And maybe even an obsession if I'm being honest.) I always used to wonder why people layered their salads. I honestly didn't get why they didn't just mix everything together. Wouldn't you have to eat the stuff on top first and then the plain salad leaves last? Oh I was so wrong. When you have roasted vegetables and other tasty stuff in a salad, you don't want to just have it in a big pile on a plate. You want to devour each ingredient separately. Don't get me wrong, I still like my big mixed salads, but there's something special about the so-called "bliss bowl". When you dress the salad right, it's heavenly.
I love the combination of tamari, sundried tomatoes, and the feta but if you're vegan, you can totally leave it out. It's gonna be delicious either way. You can add hummus or plain chickpeas instead. I love this salad with hummus, it's such a great combo.
- ½ lemon, juiced
- 2 tablespoon tamari
- 3 tablespoon olive oil
- 1 teaspoon brown rice syrup
- freshly cracked pepper to taste
- 1 cup brown rice (uncooked)
- 1 medium sweet potato, peeled if not organic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 eggplant
- 1 big zucchini or 2 small ones, peeled if not organic
- coconut oil (for roasting)
- sea salt, pepper
- 4 cups lettuce of choice, chopped
- ½ cup sundried tomatoes (soaked in hot water for 10 minutes to soften)
- ½ cup feta cheese (sub with hummus or chickpeas if vegan)
- 1 avocado
- handful sprouts of choice and fresh herbs such as chives (optional)
- In a small bowl, mix all the ingredients together with a spoon. Set aside.
- Preheat the oven to 200C (392F).
- Cooking the rice according to package instruction.
- While thats cooking, slice and chop the vegetables into bite-size pieces or little bigger.
- Spread the sweet potatoes on a baking sheet lined with baking paper, drizzle with coconut oil, sprinkle with sea salt and pepper, and toss.
- Roast them for 30 minutes or less if you cut them into smaller pieces (until almost done).
- Turn on the broiler and add the rest of the veggies on the baking sheet, add more salt, pepper,
- and coconut oil. Toss and grill for 15-30 minutes depending on the strenght of your oven grill.
- Check it every few minutes because it's very easy to burn and toss once or twice.
- Take everything out of the oven.
- Into each bowl add the lettuce and about ½ cup of the rice and mix.
- Top each salad with the sweet potato, zucchini, pepper, eggplant, sundried tomatoes, feta (or hummus) and ¼ of the avocado.
- Mix the dressing again if it separated and dress each salad. Decorate with the sprouts and herbs.
- Best enjoyed immediatelly.