I love adding rice or pasta to salads. Always did, always will 💛. Adding 100 grams/ 1/2 cup of brown rice (cooked) to your salad will make the meal more satisfying and will keep you full longer. #winwin
Quinoa, barley, or sometimes even pasta salads can be easily changed by turning them into rice salads instead. You know, in case you’re all out of quinoa, barley, or pasta, dunno 😅.
Rice salads are usually served at room temperature (they just taste way better). So if you plan to refrigerate it, take it out of the fridge at least for 30 minutes before serving.
RICE SALAD WITH SWEET POTATOES
Ingredients
- 100 grams/1/2 cup rice uncooked
- 1 sweet potato medium, sliced medium
- 100 grams/1.2 cup leafy greens spinach, arugula, mache, rinsed
- 10 cherry tomatoes rinsed, halved
- 2 tbsp pomegranate seeds
- 2 tbsp herbed olive oil or preferred olive oil
- 1/2 lemon juiced
- 1 avocado optionally -small, diced
Instructions
- Cook rice according to instructions on package. Set aside.
- In a medium pan, heat up olive oil on medium temperature and add sweet potato slices. Cook on each side for a few minutes, until they turn gold and are easy to break apart. Set sweet potatoes aside and let cool enough to be handled. Cut potatoes in preferred sizes (I like cutting them into small bites).
- In a serving bowl add leafy greens, cherry tomatoes, cooked rice, sweet potatoes, pomegranate seeds. Optionally, add the avocado.
- Mix one tbsp of herb infused olive oil and with the juice from 1/2 lemon. Add to salad and serve.
- Best served at room temperature. If refrigerated, take out from fridge at least 30 minutes before serving.
