Having some cooked brown rice, couscous, quinoa or lentils in the fridge to boost any weekday lunch is always a lifesaver. They will go really well with any other thing you may have at home, but a great dressing is a must!
For this salad, I roasted some broccoli and cubed yam together with canned and peeled garbanzo beans, olive oil, paprika, salt and pepper for 15 minutes at 230°C/445°F.
For the dressing, just mix all the ingredients. I always double the recipe to have some extra dressing in the fridge for any other occasion.
To serve the salad, place the rice on a serving platter, the vegetables on top, then the garbanzo beans, the avocado slices and drizzle with the tahini dressing.
There are a million ways to make a tasty nutritious salad, all you need is a little creativity. I would love to hear about your favorite salad combinations!
If you try out this Brown Rice and Roasted Vegetable Salad with Tahini Dressing, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Brown Rice and Roasted Vegetable Salad with Tahini Dressing
Ingredients
- Yam, cubed
- Broccoli
- Garbanzo beans, canned or cooked, drained and peeled
- Brown rice, quinoa, couscous or lentils
- Avocado
- Olive oil
- Paprika
- Salt and pepper
For the Tahini Dressing:
- 2/3 cups Tahini
- Juice of 2 lemons
- 2 tbsp syrup or honey
- 1/3 cup water
- Salt
Instructions
- Preheat the oven at 230°C/445°F. On a baking sheet, place the broccoli and cubed yam together with the garbanzo beans, olive oil, paprika, salt and pepper. Roast for 15 minutes until golden.
- For the Tahini Dressing: Mix all the ingredients until well combined.
- To assemble the salad: Place the rice on a serving platter, the vegetables on top, then the garbanzo beans, the avocado slices and drizzle with the tahini dressing.
