Roasted Broccoli, Arugula, and Jasberry Organic Superfood Rice Salad

2 servings

Vegan and gluten free

40 minutes

Who loves rice salad? We do!

What’s great about rice salad is that it’s easy to make and pairs well with a variety of ingredients, offering endless possibilities so you never get bored. This vegan and gluten-free recipe features roasted broccoli, arugula, tomatoes, and beetroot with Jasberry Organic Superfood Rice. It’s a perfectly balanced meal, packed with nutrients and antioxidants. Enjoy it with a dressing of olive oil, lemon juice, and mustard for a satisfying, energy-boosting dish that will keep you feeling great from the inside out!

Ingredients

Salad
1 cup of cooked Jasberry Organic Superfood Rice
1 large Broccoli
2 tbsp Extra-virgin olive oil
4 big Handfuls of Rocket
4 Cherry tomato
1/2 Beetroot, sliced
Salt and pepper to taste

Vinaigrette Dressing
2 tbsp Extra-virgin olive oil
1/2 tbsp Lemon juice, to taste
1 tsp Organic coconut sugar
1 tsp Mustard
1 clove Garlic, minced
Salt and pepper to taste

Instructions

1. Cook Jasberry Organic Superfood Rice follow the instructions on the packaging.

2. Preheat the oven to 425°F (220°C). Cut the broccoli florets into bite-sized pieces. Toss the florets with extra-virgin olive oil, then sprinkle with salt and pepper. Spread them on a baking sheet and bake for 20-25 minutes, until the broccoli is crisp and tender.

3. In a large serving bowl, combine the cooked Jasberry Organic Superfood Rice, roasted broccoli, cherry tomatoes, beetroot, and arugula. Drizzle with vinaigrette and season with salt and pepper.

4. Serve immediately.