Crispy Rice Vegetable Salad
Nutrition Facts
8 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
500 |
|
| % Daily Value* | ||
| Total Fat 18g | 23% | |
| Saturated Fat 2.5g | 13% | |
| Cholesterol 0mg | 0% | |
| Sodium 450mg | 19% | |
| Total Carbohydrate 77g | 28% | |
| Dietary Fiber 9g | 31% | |
| Sugars 22g | ||
| Includes Added Sugars 7g | 22% | |
| Protein 12g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 125mg | 10% | |
| Iron 3mg | 15% | |
| Potassium 780mg | 15% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 2 (8.5 oz) packages Brown Basmati Rice, cooked, cooled
- 1 tbsp Olive Oil
- 1/2 tsp Salt & Pepper
- 1 sidewall package (1lb) Dave's Own Maple Roasted Sweet Potatoes
- 1 (10 oz) package Rita's Garden Shredded Brussels Sprouts
- 1 (15 oz) can Chickpeas, drained, rinsed
- 2 tbsp Olive Oil
- 1/2 tsp Salt & Pepper
- 1/2 tsp Garlic Powder / Onion Powder / Paprika
- 3.5 oz Arugula
- 8 Medjool Dates, pitted, rough chopped
- 1/2 cup Almonds, sliced
- 1/2 cup Panera Fuji Apple Vinaigrette
Method of Preparation
Step 1
Preheat the oven to 400°F. Spray one sheet pan with pan spray. Line another sheet pan with parchment paper.
Step 2
In a bowl toss together the cooked rice, 1 tbsp olive oil, and 1/2 tsp salt & pepper.
Smooth into an even layer on the sheet pan with parchment paper.
Bake for 15-20 minutes, tossing halfway through.
Step 3
Mix together the maple roasted sweet potatoes, brussels, chickpeas, 2 tbsp olive oil, and spices.
Add to the sheet pan and roast for 20 minutes, tossing halfway through.
Step 4
In a large serving bowl add arugula, toasted rice, roasted vegetables, dates, and almonds.
Drizzle the top with vinaigrette, toss, and enjoy!
