VEGAN ROASTED VEGETABLE AND BROWN RICE SALAD

A delicious, protein packed Vegan Roasted Cauliflower and Brown Rice Salad with a creamy Tahini Garlic Dressing. Gluten Free, Fuss Free, YUM!

VEGAN ROASTED VEGETABLE AND BROWN RICE SALAD

Ingredients
  1. 1 cup Brown Rice (dry), cooked according to package directions
  2. 1 tin of Lentils, drained and rinsed
  3. 1 1/2 tablespoons Olive Oil
  4. 1 medium-large Sweet Potato, cubed
  5. 1 small head of Cauliflower, separated into small florets
  6. 1 teaspoon Turmeric
  7. 1/2 teaspoon Cumin Seeds
  8. Salt/Pepper
  9. 2 cups chopped Kale
  10. 1 teaspoon Olive Oil
  11. 1/4 cup Pomegranate Seeds

For Dressing:
  1. 5 tablespoons Tahini
  2. 5 tablespoons Hot Water (a little extra if dressing is still too thick)
  3. 1 1/2 teaspoons Maple Syrup
  4. 1 tablespoon Nutritional Yeast
  5. 1 small clove of Garlic, crushed
  6. 1/4 teaspoon Onion Powder
  7. 1 tablespoon Apple Cider Vinegar
  8. Salt/Pepper, to taste

Instructions
  • Preheat the oven to 180C / 350F. Cook Brown Rice according to package directions.
  • Meanwhile, toss cubed Sweet Potato with 1 1/2 tablespoons Olive Oil and roast for 10 minutes. After 10 minutes, add Cauliflower florets to tray along with Turmeric and Cumin Seeds. Season liberally with Salt and Pepper.
  • Toss to coat well and return to oven to roast for a further 20 minutes or so.
  • Once veggies are done roasting, combine with Brown Rice and drained Lentils in a large salad bowl.
  • In a large pan, heat 1 teaspoon of Olive Oil and sauté Kale with some Salt/Pepper until wilted. Add to salad bowl.