Black Rice Salad with Roasted Vegetables
Nutty, slightly chewy black rice forms the hearty base of this colorful salad, topped with roasted seasonal vegetables, fresh herbs, and a lemony olive oil vinaigrette. This salad is naturally vegan, gluten-free, and full of fiber, antioxidants, and flavor.
Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
For the Black Rice:
1 cup black rice
2¼ cups water
Pinch of salt
For the Roasted Vegetables:
1 small sweet potato, cubed
1 zucchini, chopped
1 red bell pepper, sliced
1 red onion, cut into wedges
1 cup broccoli florets or cauliflower
2 tablespoons olive oil
½ teaspoon smoked paprika
½ teaspoon dried oregano
Salt & pepper to taste
For the Dressing:
2 tablespoons olive oil
Juice of 1 lemon (or 2 tbsp)
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
1 small garlic clove, finely grated
Salt & pepper to taste
Optional Add-ins:
¼ cup crumbled feta
2 tablespoons toasted seeds or nuts (pumpkin seeds, almonds, walnuts)
½ avocado, diced
Fresh parsley or mint
Instructions:
1. Cook the Black Rice:
Rinse rice well. Bring 2¼ cups of water to a boil in a saucepan. Add rice and a pinch of salt. Reduce to a simmer, cover, and cook for 25–30 minutes or until tender. Drain excess water if needed, and let cool slightly.
2. Roast the Vegetables:
Preheat oven to 200°C / 400°F.
Toss all chopped vegetables with olive oil, paprika, oregano, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
3. Prepare the Dressing:
Whisk together olive oil, lemon juice, Dijon, maple syrup, garlic, salt, and pepper in a small bowl.
4. Assemble the Salad:
In a large bowl or platter, combine the cooked black rice, roasted vegetables, and any add-ins (like avocado, seeds, or feta). Drizzle with dressing and toss gently to combine.
Serve warm, at room temperature, or chilled.
Tips:
Add a handful of baby spinach or arugula for extra greens.
Store the salad and dressing separately if making ahead.
Black rice has a unique nutty flavor — rinse well before cooking to remove excess starch.
Frequently Asked Questions
Q: Can I use wild rice or brown rice instead?
Yes! Wild rice or red rice works well, too. Adjust cooking time as needed.
Q: Is it good for meal prep?
Yes — it stores well in the fridge for up to 4 days and makes excellent packed lunches.
Q: Can I add protein?
Try chickpeas, grilled tofu, lentils, or grilled chicken for extra protein.
Nutritional Information
Calories 440 kcal
Protein 10g
Carbohydrates 55g
Fiber 9g
Fat 20g
Saturated Fat 3g
Sodium 280mg
Vitamin A 120% DV
Iron 15% DV