Description
A nourishing warm salad featuring fluffy brown rice, roasted broccoli, red bell pepper, and zucchini, combined with fresh baby spinach and crunchy pumpkin seeds. This Mediterranean-inspired recipe is elevated with a creamy and tangy cilantro tahini sauce, making it a wholesome and satisfying meal perfect for lunch or dinner.
Ingredients
Salad
- 2 cups cooked brown rice
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 3 cups baby spinach
- ¼ cup pumpkin seeds
Cilantro Tahini Sauce
- ¼ cup tahini
- ¼ cup fresh cilantro
- Juice of 1 lime
- 1 garlic clove
- 2–3 tbsp water
- 1 tbsp olive oil
- Salt to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables evenly and to bring out their natural sweetness.
- Toss the vegetables: In a mixing bowl, combine broccoli florets, chopped red bell pepper, and sliced zucchini. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper. Toss thoroughly to coat all pieces evenly.
- Roast the vegetables: Spread the vegetables in a single layer on a baking sheet and roast them in the preheated oven for 20–25 minutes. Roast until they are lightly browned and tender, stirring halfway through for even cooking.
- Prepare the cilantro tahini sauce: In a blender or food processor, add tahini, fresh cilantro, lime juice, garlic clove, water (start with 2 tablespoons), 1 tablespoon olive oil, and salt. Blend until smooth and creamy. Add additional water if needed to reach your desired consistency.
- Assemble the salad: In a large bowl, combine the warm cooked brown rice, roasted vegetables, fresh baby spinach, and pumpkin seeds. Drizzle generously with the prepared cilantro tahini sauce.
- Toss and serve: Gently toss all ingredients together to ensure the sauce coats everything well. Serve the salad immediately while warm for the best flavor and texture.
Notes
- Quinoa or farro can be used as a substitute for brown rice for variety or gluten-free options.
- To boost protein content, add chickpeas or grilled chicken to the salad.
- If the cilantro tahini sauce is too thick, thin it out by adding a little more water until you reach your preferred consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean-Inspired
