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Brown Rice Salad Bowl with Roasted Veggies & Tamari Dressing - not your average boring salad! Roasted veggies, sweet potatoes, brown rice, lettuce, sundried tomatoes, goats cheese, and avocado with sweet & sour tamari dressing. Easy to make and absolutely scrumptious! | thehealthfulideas.com

Brown Rice & Roasted Veggie Bowl with Tamari Dressing

  • Author: The Healthful Ideas
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 2-4 1x
  • Category: Main Course

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:

  1. In a small bowl, mix all the ingredients together with a spoon. Set aside.

SALAD:

  1. Preheat the oven to 200C (392F).
  2. Cooking the rice according to package instruction.
  3. While thats cooking, slice and chop the vegetables into bite-size pieces or little bigger.
  4. Spread the sweet potatoes on a baking sheet lined with baking paper, drizzle with coconut oil, sprinkle with sea salt and pepper, and toss.
  5. Roast them for 30 minutes or less if you cut them into smaller pieces (until almost done).
  6. Turn on the broiler and add the rest of the veggies on the baking sheet, add more salt, pepper,
  7. and coconut oil. Toss and grill for 15-30 minutes depending on the strenght of your oven grill.
  8. Check it every few minutes because it's very easy to burn and toss once or twice.
  9. Take everything out of the oven.

SERVING:

  1. Into each bowl add the lettuce and about 1/2 cup of the rice and mix.
  2. Top each salad with the sweet potato, zucchini, pepper, eggplant, sundried tomatoes, feta (or hummus) and 1/4 of the avocado.
  3. Mix the dressing again if it separated and dress each salad. Decorate with the sprouts and herbs.
  4. Best enjoyed immediatelly.

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