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  • Writer's picture Noel

Roasted Veggie & Brown Rice Salad

If you’re trying to add more whole grains to your diet like I am then this is the recipe for you! This warm roasted veggie and brown rice salad is A M A Z I N G! It’s filling, healthy and can be eaten warm or cold! I’d say this is the perfect meal to pack in your lunch too.

It’s so incredibly easy and you’ll never believe that dressing this salad with only two ingredients would make it taste so refreshing and delicious.

I made a huge batch of roasted veggies and used half for this recipe and I’ll use the other half to add to a pasta dish with marinara. 😋YUM!


Cut all your veggies into bite sized pieces.

🫑green, yellow & orange bell pepper

🧅 red onion


Head of garlic (you can peel and separate cloves)

🍅 grape tomatoes (leave whole)

2 T avocado oil or oil of your choice

Salt and pepper to taste

•Put all veggies on one large baking sheet lined with parchment, drizzle with oil and season with S&P. Roast at 400 degrees for 25-30 minutes.

2-3 c cooked and cooled brown rice

1/2 c Fresh parsley, chopped

Juice of one lime

Coconut aminos

•Fluff brown rice in a large bowl

•Squeeze 1/2 of the lime over top

•Add parsley

•When veggies are cooked (if you want a warm salad) add the veggies to the bowl of rice. If you’re wanting a cold salad let the veggies cool down then refrigerate until cold. Squeeze remaining half of lime to the mixture and drizzle with coconut aminos. Season with salt and pepper to taste.

This will easily become one of your faves too!

* (not pictured) add chick peas for extra protein or top your bowl with a scoop of hummus if you’d like. It’s equally delicious and gives you a different variation.


View my Instagram reel here!

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