Brown Rice Vegan Salad * Vegan * Easy

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is rich in healthy fats and has a high smoke point.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and still provide protein.

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Peanuts are a budget-friendly option with similar crunch.

avocado

💰Cheaper: mashed banana

Mashed banana can add creaminess at a lower cost.

Start by cooking 1 cup of long grain brown rice with 2 cups of water in a rice cooker.

Once the rice is cooked, let it cool to room temperature.

Chop the red bell pepper, broccoli florets, and celery.

Toast the almonds until slightly under toasted to avoid burning them.

In a small bowl, whisk together 2 tablespoons of tamari sauce (or soy sauce), 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of dried basil, 1/2 teaspoon of dried oregano, and 1/4 cup of rice vinegar.

Add the cooled rice to a large mixing bowl along with the chopped vegetables and toasted almonds.

Pour the dressing over the salad and stir to combine everything well.

Plate the salad and serve at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens