Ingredients
Units
Scale
DRESSING:
- 1/2 lemon, juiced
- 2 tbsp tamari
- 3 tbsp olive oil
- 1 tsp brown rice syrup
- freshly cracked pepper to taste
SALAD:
- 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
- 1/2 cup sundried tomatoes (soaked in hot water for 10 minutes to soften)
- 1/2 cup feta cheese (sub with hummus or chickpeas if vegan)
- 1 avocado
- handful sprouts of choice and fresh herbs such as chives (optional)
Instructions
DRESSING:
- In a small bowl, mix all the ingredients together with a spoon. Set aside.
SALAD:
- 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.
SERVING:
- Into each bowl add the lettuce and about 1/2 cup of the rice and mix.
- Top each salad with the sweet potato, zucchini, pepper, eggplant, sundried tomatoes, feta (or hummus) and 1/4 of the avocado.
- Mix the dressing again if it separated and dress each salad. Decorate with the sprouts and herbs.
- Best enjoyed immediatelly.