I hope that you are enjoying your week! Today I am sharing this delicious Wild Rice and Roasted Veggie Salad with you. I am not sure about you, but I am a huge brussel sprout fan and I could eat them all the time. They are a great source of fiber and antioxidants and if cooked properly they are so good! This is an easy salad to make and is would be great to take for lunches during the week. It is hearty and perfect for winter, Enjoy!
Wild Rice and Roasted Vegetable Salad:
Prep Time-15 Minutes/Cook Time -45 minutes/Total Time-1 hour
Gluten Free/Dairy Free/Vegan/Plant Based/Salad/Lunch
*1 Cup of Cooked Wild Rice (1 cup rice to 2 cups of water, cooked for 45-50 minutes)
*Brussel Sprouts (I used about 15 whole sprouts)
*1 Large Parsnip (chopped into quarters)
*Red Bell Pepper (chopped)
*Cilantro (for garnish)
*1 Tbsp of Sweetener (I used agave)
*1 Tbsp of Tahini
*1 Tbsp of Coconut Aminos (or Gluten Free Soy Sauce)
*1 Tbsp of Apple Cider Vinegar
*2 Tbsp of Olive Oil
*Preheat oven to 400 Fahrenheit
*Take outer leafs off sprouts then peel and chop parsnip. Place on lined baking sheet and add the olive oil, garlic powder, onion powder, sugar, salt and pepper. Mix with hands to coat evenly. Place veggies in oven for about 45 minutes flipping half way through or until browned. Keep a close eye on the veggies and use your judgement as you do not want the sprouts to burn.
*Place rice in medium pot on medium heat and fill with water, wait to boil. Turn heat down to low, cover pot and cook for 45-50 minutes until there is no more liquid in the pot.
*Place the sweetener, tahini, aminos, apple cider vinegar and olive oil into a dressing container, shake to mix.
*Roughly chop the red bell peppers and cilantro
*Once the rice and the veggies are cooked, place into a bowl starting with the rice then adding the veggies and cilantro. Add the dressing to the salad and then mix well coating the salad evenly.. Enjoy!
I hope that you have enjoyed this recipe. I really like this salad as the dressing is a bit sweeter and it couples really nicely with the saltiness of the sprouts and parsnips. Pair this salad with my Sweet Potato and Carrot Soup or my Roasted Cauliflower Flatbread to make for dinner instead.
I would just like to take a second to thank my friends, family and others for being so supportive of me and this blog in particular. I have found so much joy in starting this back up again and although it is a bit different than what it was, I am planning on incorporating a bit more lifestyle back into it in the upcoming months. I am curious though, what would you like see me write about? Let me know in the comments below!