Red rice salad with roasted carrot | vegan recipe

February 17, 2021

Today I’ve got for you red rice salad with roasted carrots, chickpeas, dried cranberries, and fresh parsley. This delicious combination is loaded up with healthy, wholesome ingredients to keep you full and satisfied for long. This vegan, gluten-free salad works great as a healthy dinner or lunch, and you can prepare it ahead of time.

What are the benefits of red rice?

Red rice is less processed than white rice, contains more nutrients and fibre. It’s rich in magnesium and anthocyanin. It’s a great source of carbohydrates and is also less caloric than white rice. Definitely worth trying out :) If this didn’t convince you, I need to tell you that red rice is also very tasty, with a delicate nutty flavour.

The recipe is super simple and you can prepare it in advance. It’s important to add vinaigrette just before serving otherwise, ingredients will absorb vinaigrette and your salad will be too dry.

If you are not a vegan, you can simply replace maple syrup with honey. When it comes to dried cranberries, I recommend choosing those without added sugar.

Do you want more inspiration? Below are two additional recipes for delicious, healthy salads.

Red rice salad with roasted carrot | vegan recipe

Red rice salad with roasted carrots, chickpeas, dried cranberries, and fresh parsley. This delicious combination is loaded up with healthy, wholesome ingredients.

Print Pin Recipe

Prep Time 20

Baking Time 20

Total Time 40

Course Dinner, Salad

Servings 2

Ingredients

Salad

5 carrots
1 cup chickpeas (cooked or canned)
⅓ cup red rice
3 tbsp sunflower seeds
3 tbsp dried cranberries
handful of fresh parsley
1 tbsp rapeseed oil
1 tsp thyme
1 tsp dried sweet paprika

Maple vinaigrette

2 tbsp olive oil
2 tbsp lime juice
1 tbsp water
1 tbsp maple syrup
salt to taste
black pepper to taste

Instructions

Preheat the oven to 180°C.
Peel the carrots, cut into small cubes, drain the chickpeas. Put the prepared carrots and chickpeas in a bowl with thyme, sweet pepper and tbsp of rapeseed oil. Mix everything thoroughly, transfer onto a baking tray lined with parchment paper, bake for 20 minutes or until the carrots are tender.
Meanwhile, cook the rice according to the instructions on the package and set aside.
Toast the sunflower seeds using a dry frying pan until slightly brown.
Finely chop the dried cranberries and parsley.
To prepare the vinaigrette, add all the sauce ingredients to a jar, screw the lid and shake it up until combined.
Divide the cooked rice between two plates, add the baked vegetables, sunflower seeds, cranberries and parsley. Before serving, pour the vinaigrette over the salads. Enjoy!