Roast Vegetable Rice Salad (Gluten-Free, Dairy-Free)

Name: Roast Vegetable Rice Salad (Gluten-Free, Dairy-Free)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 cups red rice; 1 sweet potato; 2 broccoli; ½ red onion; 1 ½ cup frozen corn; 2 cups kale; 1 cup almond slices; 1 tablespoon olive oil; ¼ teaspoon salt; ½ cup olive oil; 3 tablespoon apple cider vinegar; ½ cup lime juice; 1 clove fresh garlic; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 tablespoon oregano; 1 tablespoon ground cumin; 1 teaspoon paprika; ½ teaspoon cayenne pepper; ¼ teaspoon salt

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Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 servings
Calories
428 kcal
Course
Side Dish, Main Course, Salad
Cuisine
Vegetarian, gluten-free

Roast Vegetable Rice Salad (Gluten-Free, Dairy-Free)

Uri Pugh

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Hearty roasted vegetable rice salad combines tender, caramelized sweet potatoes, earthy broccoli, and nutty red rice with a zesty dressing. Naturally gluten-free and dairy-free, our version focuses on bold flavors, vibrant textures, and meal prep ease, making it a unique and healthy option for busy days.

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Ingredients

Servings

2 cups red rice rinsed
1 sweet potato
2 broccoli
½ red onion
1 ½ cup frozen corn
2 cups kale
1 cup almond slices
1 tablespoon olive oil 2 tablespoon olive oil
¼ teaspoon salt

Salad dressing

½ cup olive oil extra virgin
3 tablespoon apple cider vinegar
½ cup lime juice (about 2 limes)
1 clove fresh garlic
1 tablespoon Dijon mustard
1 tablespoon honey (or maple syrup)
1 tablespoon oregano
1 tablespoon ground cumin
1 teaspoon paprika
½ teaspoon cayenne pepper (omit if kids are sensitive to spicy)
¼ teaspoon salt

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Instructions

Preheat and Prep Your Veggies: Preheat the oven to 375°F (190°C). Peel and cube the sweet potatoes, cut the broccoli into florets, and slice the red onion into thick wedges. Remove stems from the kale and chop into small pieces.
Season and Roast: Place the sweet potatoes, broccoli, corn, and red onion in a large bowl. Drizzle with olive oil and sprinkle with salt. Toss to coat, then spread the vegetables in a single layer on a baking sheet. Roast for 30-40 minutes, flipping halfway, until tender and golden brown.
Cook Your Red Rice: While the veggies are roasting, cook the red rice. Add 1 cup of red rice and 1 ½ cups water to an Instant Pot and cook on high pressure for 25 minutes with a 10-minute natural release. For stovetop, bring the rice and water to a boil, reduce heat, and simmer covered for 35-40 minutes. Fluff and let cool.
Make the Dressing: In a small mixing bowl, whisk together olive oil, apple cider vinegar, lime juice, garlic powder, honey, mustard, cumin, paprika, cayenne pepper, and salt. Taste and adjust seasoning if needed.
Assemble the Salad: Add the cooled red rice to a large bowl. Drizzle with dressing and toss to coat. Add the roasted vegetables, kale, and toasted almonds, then toss gently until combined.
Chill and Serve: Chill the salad in the fridge for at least 1 hour to allow the flavors to meld. Serve cold or at room temperature as a main dish or side dish.

Notes

Our rice salad is good cold or warm, so feel free to warm it up in the microwave for a cozier option!
Storage: Store in an airtight container in the fridge for up to 3 days. For best results, store the dressing separately and mix before serving.
Pro Tip: Massage the kale with a drizzle of olive oil before adding it to the salad to soften the texture and enhance flavor.

Nutrition Information

Show Details

Serving 1serving Calories 428kcal (21%) Carbohydrates 44g (15%) Protein 12g (24%) Fat 26g (40%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 17g Sodium 390mg (16%) Potassium 958mg (27%) Fiber 10g (40%) Sugar 8g (16%) Vitamin A 7209IU (144%) Vitamin C 160mg (178%) Calcium 201mg (20%) Iron 3mg (17%) Zinc 2mg

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 428 kcal

% Daily Value*

Serving	1serving
Calories	428kcal	21%
Carbohydrates	44g	15%
Protein	12g	24%
Fat	26g	40%
Saturated Fat	3g	15%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	17g	85%
Sodium	390mg	16%
Potassium	958mg	20%
Fiber	10g	40%
Sugar	8g	16%
Vitamin A	7209IU	144%
Vitamin C	160mg	178%
Calcium	201mg	20%
Iron	3mg	17%
Zinc	2mg