Is this recipe gluten-free?

Absolutely! Both brown rice and quinoa are entirely gluten-free. Just ensure they are handled in an environment free of any contamination.

Is this a cold or warm salad?

You can enjoy it both ways! If you cook the sweet potato and grains ahead, the salad will be chilled, which is delightful. I also like yo stir in the grains while they're still slightly warm to bring the salad closer to room temperature. Choose the option that suits your preference!

Is this salad high in protein?

Yes, combining quinoa, brown rice, black beans ad feta cheese makes it rich in plant-based protein. A quarter of this recipe yields over 17 grams. To increase protein intake further, consider adding roasted tofu, chicken or doubling the amount of black beans!

Sweet Potato, Brown Rice + Quinoa Salad

Description

This brown rice and quinoa salad with roasted sweet potatoes and avocado dressing is SO delicious and perfect served as a full meal or colourful side salad.

Ingredients

Scale

250g pkt (2 cups) microwavable brown rice & quinoa
2 medium (450g/1 lb) sweet potatoes
1/2 teaspoon salt + pepper
1/3 cup toasted pumpkin seeds
1/2 red onion, thinly sliced
1/2 cup feta cheese, crumbled
400g (15 oz) can black beans, rinsed
3 cups (60g) arugula (rocket)
1 ripe avocado, sliced
1/2 recipe Avocado Green Goddess Dressing

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Instructions

Toss the sweet potatoes with olive oil, salt, and pepper. Spread them onto a baking tray. Roast in the oven at 200°C/ 400°F for 20 minutes, then flip them and roast for an additional 5 minutes or until they are golden on the edges.
If using precooked rice and quinoa, heat them in the microwave according to the package instructions. Once heated, set them aside to cool slightly.
In a high-speed blender, combine all the ingredients for the dressing. Blend until smooth and creamy. Set the dressing aside.
In a large mixing bowl, combine the arugula, quinoa and rice blend, black beans, sliced onion, crumbled feta cheese, pumpkin seeds, and sliced avocado.
Pour about 1 cup of the avocado dressing over the salad (you may not need to use it all). Gently toss the salad to combine all the ingredients and ensure they are evenly coated with the dressing. Let the salad rest for a few minutes to allow the rice to absorb some of the dressing.
Serve the sweet potato rice and quinoa salad immediately, with extra dressing on the side if desired. Enjoy!

Notes

Store any leftover salad in an airtight container in the fridge for up to 3-4 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 414
Fat: 21.5g
Saturated Fat: 5.1g
Carbohydrates: 47.2g
Fiber: 11.7g
Protein: 17.2g