A warm, hearty salad made with roasted root vegetables and topped with crispy rice for the perfect crunch. Finished with a zesty lemon dressing, it’s vegan, gluten-free, and seriously satisfying.

✅ Recipe Overview

• Serves: 4

• Prep Time: 20 mins

• Cook Time: 30 mins

• Total Time: 50 mins

• Diet: Vegan, Gluten-Free

• Key phrase: root vegetable salad with crispy rice

💡 Why You’ll Love It

• Roasted root veggies = natural sweetness + caramelized edges

• Crispy rice = golden, crunchy contrast

• Easy lemon-mustard dressing

• Perfect warm or room temperature

• Great for meal prep and leftovers

👉 Want more texture-rich salads? Try this Grilled Zucchini & Runner Bean Salad.

🛒 Ingredients

🥕 For the Roasted Veggies

• 1 medium sweet potato, peeled & diced

• 1 large carrot, sliced

• 1 small beet, diced

• ½ cup parsnip or turnip, cubed

• 2 tbsp. olive oil

• Salt & pepper, to taste

🍋 For the Dressing

• 1½ tbsp. lemon juice

• 1 tbsp. maple syrup or honey

• 1 tbsp. olive oil

• 1 tbsp Dijon mustard

• Salt & pepper, to taste

🍚 For the Crispy Rice

• 1 cup cold, cooked rice (white or brown)

• 1 tbsp olive oil

• Pinch of salt

🌿 To Finish

• 2 tbsp toasted seeds (pumpkin or sunflower)

• 1 tbsp fresh herbs (parsley or cilantro)

🍳 Equipment You’ll Need

• Oven

• Baking tray

• Skillet or frying pan

• Knife + chopping board

• Mixing bowls

• Whisk or small jar (for dressing)

🔪 Step-by-Step Instructions

1. Roast the Vegetables

• Preheat oven to 400°F (200°C).

• Toss sweet potato, beet, carrot, and parsnip with olive oil, salt, and pepper.

• Spread evenly on a baking tray.

• Roast for 25–30 minutes, flipping halfway, until soft and slightly crispy.

2. Make the Crispy Rice

• Heat 1 tbsp olive oil in a skillet over medium heat.

• Spread cold rice in a single layer.

• Let it sit undisturbed for 5–7 minutes to form a golden crust.

• Stir once or twice to crisp other sides.

• Remove and let cool.

3. Make the Dressing

• Whisk together lemon juice, maple syrup, olive oil, Dijon mustard, salt, and pepper.

• Taste and adjust as needed.

4. Assemble the Salad

• In a bowl, toss the roasted veggies with dressing.

• Plate and top with crispy rice, herbs, and seeds.

• Serve warm or at room temp.

🌀 Optional Add-Ins

• 🧀 Crumbled feta or goat cheese (not vegan)

• 🥬 Serve over arugula or baby spinach

• 🥚 Add a soft-boiled egg

• 🌶️ Sprinkle red pepper flakes

• 🍚 Try crispy quinoa instead of rice

❓ FAQs

Can I use leftover rice?
Yes! Cold, day-old rice is ideal for crisping.

How long does it keep?
Store components separately for up to 3 days. Reheat crispy rice before serving.

Can I switch the veggies?
Absolutely. Use what you have: radishes, rutabaga, squash, etc.

📊 Nutrition (Per Serving)

Daily Dish delight

Root Vegetable Salad with Crispy Rice

A warm, hearty salad made with roasted root vegetables and topped with crispy rice for the perfect crunch. Finished with a zesty lemon dressing, it’s vegan, gluten-free, and seriously satisfying.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Vegetables

Cuisine: Contemporary American, Modern Fusion, Vegan

Ingredients Equipment

Ingredients

  

🥕 For the Roasted Veggies

• 1 medium sweet potato, peeled & diced
• 1 large carrot, sliced
• 1 small beet, diced
• ½ cup parsnip or turnip, cubed
• 2 tbsp olive oil
• Salt & pepper, to taste

🍋 For the Dressing

• 1½ tbsp lemon juice
• 1 tbsp maple syrup or honey
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• Salt & pepper, to taste

🍚 For the Crispy Rice

• 1 cup cold, cooked rice (white or brown)
• 1 tbsp olive oil
• Pinch of salt

🌿 To Finish

• 2 tbsp toasted seeds (pumpkin or sunflower)
• 1 tbsp fresh herbs (parsley or cilantro)

Equipment

• Oven
• Baking tray
• Skillet or frying pan
• Knife + chopping board
• Mixing bowls
• Whisk or small jar (for dressing)