This beautiful, nutritious, satisfying rice salad is a result of busy weeks and Sunday food prep. Monday to Friday has been extra busy lately so I’ve been prepping 3-4 meals on Sundays to alleviate some of the mid-week rush. I don’t really mind cooking dinner during the week but man, oh man, is it nice to come home and have dinner ready to go!
This salad holds up really well in the fridge so I’ve made it a few times now as part of my weekly prep.with all those yummy flavours melding together, it actually gets better after it sits for a couple days!
Let’s see, we’ve got creamy tahini, sweet raisins, tart lemon, tangy sea salt, all rounded out with healthy ingredients like broccoli, edamame and wild rice! This is just a really a nice, substantial, flavourful salad that works great for both a meal or a side.
This salad is really well-balanced and packs 22 grams of plant-based protein per serving! To round it out, it also provides 64 grams of energy-boosting carbs and 12 grams of healthy fat. That’ll keep ya goin’ all day long!
It’s also really flavourful, fresh and just delicious! I hope you enjoy it!
- 2 cups cooked wild rice
- 1 bell pepper, diced
- ⅔ cup raisins
- 2 cups shelled edamame, cooked
- 1 cup peas
- 4 cups broccoli, cut into small pieces and lightly steamed
- 1 tsp sea salt
- 2 tbsp fresh lemon juice
- 3 tbsp tahini
- 1 tsp apple cider vinegar
- pepper, to taste
- dash of hot sauce, optional
- Add all ingredients to a large bowl and mix well.
- Store in the fridge in a container for up to 4 days.
To make this recipe stretch further, you can add an additional 1 cup of cooked wild rice. I've made it with 2 cups and 3 cups and both are good! If you're adding 3 cups of rice, you'll definitely get 6 servings out of this.
To help me keep Running on Real Food up and running, I’d love it if you took a moment to add this recipe to your Pinterest or share it via your favourite social media network below. Thanks, guys! I appreciate it!