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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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)