Description
A versatile salad that works well for lunch or dinner and explodes with summer flavours!
Ingredients
Scale
For the salad:
- 1 cup of brown rice
- 2 cups of water
- 1 yam
- 1 head of broccoli
- 2 beets
- 1 can chickpeas, drained and rinsed
- 1/4 cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- sea salt and pepper, to taste
For the salsa:
- 1 medium red onion
- 1 mango
- 2 peaches
- 1 lime
- 1/2 cup cilantro
Instructions
To make the salad:
- Preheat your oven to 425F.
- Place your rice and water in a medium pot, bring to a boil, and let simmer for 45 minutes.
- Meanwhile, peel and chop your yam, beets, and broccoli into bite-sized pieces. Place on a cookie sheet.
- Place your chickpeas on a small cookie sheet.
- Mix your oil, balsamic vinegar and salt and pepper in a small bowl and pour over your chickpeas. Stir well.
- Bake veggies and chickpeas for 25-30 minutes.
- Remove and divide over rice.
To make the salsa:
- Dice your onion and place in a medium bowl.
- Peel and pit your mango and pit your peaches. Dice and combine with onion.
- Add lime zest and juice and finely chopped cilantro.
- Combine well.
- Place a spoonful (or two!) on top of your rice bowl.
Notes
Switch it Up
Use whatever vegetables you have on hand – anything will do!
BBQ Option
Grill zucchini, peppers, and corn and toss with your rice and top with your salsa.
Nutrition
- Serving Size: 4