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.
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!
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