Nothing says stress-free like a fridge stocked with food for the week, am I right! Especially when it’s a bowl of this hearty red rice salad recipe!

As a mom of 3 boys and a food blogger, I am CONSTANTLY in the kitchen. Some days by dinner time the thought of cooking literally takes my breath away! That’s why I love bowls like this super easy but very filling salad recipe. So EASY to batch make, making this a great meal prep recipe, so you can have a break from cooking!

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Bowl of red rice salad recipe being eaten with smaller kids bowls surrounding it

Ok, I am NOT a meal planner by any means. I actually have attempted to meal plan and totally failed countless times. AND I know it makes life so so easy but I just always forget to pencil in time to prep. Or I change my mind on what I want to eat or plans come up and the prepped food never gets eaten. Are you with me?

Plus I HATE eating leftovers more than once..princess I know (cue the eye roll!!).

How I navigate NOT meal prepping!

But are you a meal planner? If you are please leave me a comment or some inspiring words of wisdom Because I would very much like to meal plan..eventually! However, I will say that I think I do unintentionally meal plan on a very micro scale.

You see every time I make dinner or a salad, I always make a lot of it. With salads, I make enough to last us a few days, along with the dressing. And with dinners, as I hate eating leftovers for to long, I always make enough for us to eat for lunch the next day.

This ensures I always have a good lunch to eat, and gives me a little break from the kitchen. If I can manage I try and make enough for another dinner but as a family of 5 (4 of which are boys) that usually doesn’t happen often.

What I do instead is focus on making easier uncomplicated dinners and relying on recipes I know well. Eating healthy or being plant-based does not have to be complicated. A good friend on Instagram posted about this a few days ago. Eating plant-based is actually WAY easier then I thought it would be. And simple meals can absolutely be flavourful and satisfying!

There are so many easy vegan bowls or one-pot curries and stews to try. Here are a few of our family favorites:

So I guess I am not entirely a none-prepper. Just not one in the traditional sense.

Ya but just how easy is this Red Rice Salad Recipe to make!

Ok, talking about easy dinners, just how easy is this salad to make anyways?

Most of the veggies in this recipe are roasted. Which means that the prep for this salad is pretty minimal. Yes, you have to chop a few veggies but no one said this meal made itself! The chopping is very minimal I promise and don’t feel like you have to buy pre-chopped veggies. Save your money and plastic!

To a baking pan just add some broccoli, cubed sweet potato, and frozen corn. Go ahead and toss it all with a little olive oil and salt first. The best way to get a delicious meal is to flavor at every step!

I also bought sliced almonds (that was all they had at the store) but you can just chop your own. Make sure to bake those along with the veggies to get those rich nutty flavors to come thru.

The rice can also be made in a rice cooker or instant pot making this very hands free meal. Then simply mix the dressing, and toss everything into a big bowl and stir. Place in the fridge to let those flavors marry together for an hour and voila!

I made enough to last us a few days but honestly, I think we will gobble it all up before that!

Alright now on to the recipe and thank you for reading!  I hope you enjoy this easy and filling red rice salad recipe as much as we do!

If you like this recipe be sure to leave a comment down below! That would mean a lot to me! And tag me ( with your re-creations so I can share it over on Instagram!

Until then, tchau

Hearty Red Rice Salad Recipe, with Roasted Veggies and Sliced Almonds

Recipe by atmytableCourse: Lunch, DinnerCuisine: vegan, vegetarianDifficulty: Easy


Prep time


Cooking time



Hearty roasted veggie red rice salad with sliced almonds. Perfect balanced meal full of flavour that is easy to meal prep and perfect for family meals.


  • 2 cup dry red rice

  • 1 large sweet potato, cubes

  • 2 medium brocolli heads, de-stemed and seperated

  • 1 1/2 cups frozen corn

  • 2 cups chopped kale

  • 1 cup sliced almonds

  • ~ 1 tbs olive oil

  • some salt

  • Salad dressing
  • 1/2 cup extra virgin olive oil

  • 3 tbs apple cider vinegar

  • juice from 2 limes

  • 1 garlic clove, minced

  • 1 tbs oregano

  • 1 tbs ground cumin

  • 1 tsp paprika

  • small dash of cayenne pepper (more if your family can handle spice)

  • salt to taste (about 1/2 tsp)


  • Preheat your oven to 375 degrees. then prep all of your veggies. To a large bowl add each veggie (except the kale) and toss with some olive oil and salt. Then place onto a baking pan and bake for about 30-40 minutes. Increase the heat to 400 for the last 10 minutes to get that golden color.

    +keep an eye on the veggies as they may not all cook at the same time.
  • Meanwhile cook the rice as per package directions. I cooked mine in an instant pot with 1 1/2 cups of water for 25 minutes.
  • In a small mixing bowl add all the ingredients for the dressing and mix together.
  • Once the veggies and rice are finished cooking, add the rice to a large bowl and pour in the salad dressing. Toss to coat the rice then add in the roasted veggies, kale, and almonds and mix to combine. Place in the fridge for about an hour to allow the salad to cool and the flavours to combine.
  • ENJOY!


Red Rice and Roased Veggies recipe text with photos of the salad in a white bowl

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