Roast Vegetable Rice Salad (Gluten-Free, Dairy-Free)

Looking for a quick, healthy meal? Our Roast Vegetable Rice Salad is loaded with roasted veggies, hearty rice, and a zesty dressing, perfect for rice salad! Naturally gluten-free and dairy-free, it’s easy, delicious, and perfect for busy days!

E aí, pessoal! Hey there, friends!

Today, I’m bringing you a hearty roasted vegetable rice salad that’s as flavorful as it is versatile. It's a great recipe to get your family excited about eating more veggies! With tender, caramelized roasted vegetables, fluffy rice, and a tangy, herb-packed salad dressing, this dish is as delicious as it is versatile. It’s a healthy option that works perfectly as a quick main dish, a side dish, or a lunchbox favorite.

One of the best parts? The honey dijon salad dressing! Having great salad dressings on hand is my best trick to get my kids to eat more veggies. We always have some of either this honey dijon dressing in the fridge or our creamy tahini caesar or balsamic basil vinaigrette!

Our roast vegetable rice salad is incredibly easy to meal prep and stores well, so you can make it ahead of time and enjoy it throughout the week. It’s also the perfect recipe to use up leftover veggies and sneak more vegetables into your family’s meals—because, let’s be honest, a good dressing makes everything taste better!

🥗Simple Ingredients & Flavor Notes

Our roast vegetable rice salad is all about balance—each ingredient was chosen for the flavor, texture, and nutrients it adds. Here’s why I love using these in this recipe. And don't forget you can pre-make your rice and roasted veggies if time is short!

• Red Rice: I chose red rice for its nutty flavor and hearty texture. It not only adds a beautiful pop of color but also provides a satisfying base that holds up well in this salad.
• Sweet Potato: Roasted sweet potato brings a touch of natural sweetness and a creamy texture that pairs beautifully with the nutty rice and earthy veggies.
• Roasted Broccoli: I love how broccoli adds a fresh, slightly bitter note that contrasts perfectly with the sweet potato. Plus, its crunchy texture holds up well when roasted.
• Red Onion: Roasted red onion mellows out into a sweet, caramelized flavor while still adding a bit of bite. It’s our family's favorite because it’s milder than other onions, especially for kids.
• Frozen Corn: A sweet and crunchy addition that’s super convenient. It adds texture and a subtle sweetness that ties everything together.
• Kale: Kale brings a slightly earthy flavor and a nice chewy texture. It’s a nutrient powerhouse that adds a fresh, green element to the salad.
• Almonds: Toasted almonds add a delightful crunch and a dose of healthy fats. They also bring a warm, nutty flavor that complements the roasted vegetables perfectly.
• Olive Oil: A kitchen staple that adds richness and helps roast the veggies to perfection. It also forms the base of our creamy, tangy salad dressing.
• Salt: Just a pinch to enhance all the other flavors and bring everything together.

For the Rice Salad Dressing:

• Olive Oil: The base of our dressing, adding a smooth, rich texture and healthy fats. Apple Cider Vinegar: A tangy kick that cuts through the richness of the olive oil, balancing the flavors beautifully.
• Lime Juice: Bright and zesty, lime juice adds a refreshing note that lifts the whole dish.
• Garlic: Garlic powder gives a mellow depth, but if you’re feeling bold, fresh garlic adds a stronger, punchy flavor.
• Spices (Oregano, Ground Cumin, Paprika, and Cayenne Pepper): This spice blend adds warmth, earthiness, and a hint of heat. Adjust the cayenne to suit your family’s spice tolerance.
• Honey: I like adding honey as my sweetner for its texture and flavor. For a vegan option use maple syrup or agave. We tested both options, and either works well.
• Mustard: Adds a zingy flavor and helps emulsify the dressing for a creamy, well-blended texture.
• Salt: Just enough to bring all the flavors together.

For full quantities, see the recipe card.

👩🏽‍🍳Step-By-Step Instructions

Step 1: Preheat and Prep Your Veggies

Start by preheating your oven to 375°F (190°C). While it’s heating, gather all your and prepare your vegetables.

• Sweet Potato: Peel and cut the sweet potatoes into ½-inch cubes.
• Broccoli: Cut the broccoli into small florets, ensuring they’re bite-sized for easy eating.
• Red onion: Peel and slice the red onion into thick wedges. Thinner slices may burn while roasting.
• Kale: Remove the main stem from the kale, then chop it into small pieces.

Step 2: Season and Roast

Place the sweet potato, broccoli, red onion, and frozen corn in a large bowl. Drizzle with olive oil and sprinkle with salt, then toss until every piece is lightly coated. Spread the vegetables in a single layer on a baking sheet, ensuring there’s space between pieces for proper roasting. Roast the vegetables for 30-40 minutes, flipping halfway through, until tender and caramelized.

Pro Tip: Overcrowding the baking sheet will steam the veggies instead of roasting them. Use two pans if needed to keep everything in a single layer.

Step 3: Cook Your Red Rice

While your veggies are roasting, it's time to cook your red rice. Rinse the rice under cold water to remove excess starch. Follow the package instructions for cooking—I like to cook 1 cup of rice with 1 ½ cups of water in an Instant Pot on high pressure for 25 minutes, then let it naturally release for 10 minutes.

Stovetop: If you don’t have an Instant Pot, use a saucepan on the stove. Bring the rice and water to a boil, then reduce the heat to a simmer. Cover and cook for about 35-40 minutes until the rice is tender. Fluff with a fork and set aside to cool.

Step 4: Make Rice Salad Dressing

In a small mixing bowl, combine all the ingredients for the dressing. Give it a good whisk until it's well mixed.

Pro Tip: Using a mason jar for this step can make it even easier. Just put all the ingredients in, screw on the lid, and give it a good shake.

Step 5: Assemble the Salad

Now that everything is ready, it’s time to assemble your roast vegetable rice salad! Place the cooled red rice in a large bowl. Drizzle with the prepared salad dressing, and toss until the rice is well coated. Add the roast vegetables, kale, and almonds to the bowl. Gently toss to combine.

Pro Tip: Massage the kale before adding it to the salad. Simply rub the leaves with a small drizzle of olive oil for about a minute. This softens the kale and makes it more enjoyable to eat.​

Step 6: Chill and Serve

Transfer the salad to the fridge for at least 1 hour. Chilling allows the flavors to meld and gives this roast vegetable rice salad a refreshing touch. Once ready, serve it as a main dish or side dish.

Serve it warm: For a cozy alternative, you can also enjoy this salad warm! ​

💡Recipe Tips

• Perfect Rice Every Time: To ensure your rice is perfectly cooked, rinse it in cold water until it runs clear. This removes excess starch and helps prevent sticking. Let the rice rest for a few minutes after cooking before fluffing it with a fork.
• Seasoning is Key: Don't be shy with your seasonings. The spices in the dressing not only add flavor but also health benefits. Feel free to adjust the quantities to suit your taste. Remember, you can always add more, but you can't take it out!
• Avoid Soggy Salad: To prevent your salad from getting soggy, make sure your roasted veggies are cooled before adding them to the salad. If you're planning to store the salad, keep the dressing separate and add it just before serving.
• Creamy dressing: When making the dressing, add the oil slowly while whisking to help it emulsify and create a creamy texture. If you're using a mason jar, a good shake will do the trick!

⏲️Meal Prep This: Time-Saving Tip

Roast vegetable rice salad is perfect for meal prep! While the veggies are roasting, whisk together the salad dressing and cook your rice in a rice cooker or Instant Pot. Chop the veggies and cook the rice ahead of time, so when you’re ready, all that’s left is roasting and assembling.

Double the dressing to keep on hand for the week—it’s versatile enough for other salads or as a marinade. And don’t stress if you’re short on time—frozen veggies and pre-cooked rice work wonderfully, and store-bought dressings like ranch or Italian are great backups when needed.

🔁Substitutions

Cooking is all about flexibility, especially when accommodating dietary needs or using what's on hand. Here are some easy substitutes that have worked for us for our roast vegetable rice salad:

• Red Rice Alternative: If red rice isn't available, white rice, balsamic rice, or wild rice are excellent alternatives. Alternatively you can swap rice for quinoa or buckwheat groats.
• Vegetables Alternatives: Feel free to swap in seasonal or leftover veggies. For instance, zucchini, bell peppers, or Brussels sprouts can replace or complement the existing ingredients.
• Nuts Alternative: If almonds aren't your preference or if there are nut allergies, try using sunflower seeds or pumpkin seeds for a similar crunch and nutritional boost.
• Dressing: Short on time? A store-bought salad dressing like Italian or balsamic vinaigrette can be a convenient alternative to homemade.

🍴Variation & Pairing Ideas

To keep things interesting, here are a couple of variations and pairing suggestions for your roast vegetable rice salad:

• Protein Boost: Add grilled chicken, tofu, or chickpeas to transform this side dish into a satisfying main dish.
• Mediterranean Twist: Incorporate olives, cherry tomatoes, and feta cheese for a Mediterranean flair. This adds a tangy and savory dimension to the salad.

If you need a more complete meal or want a pairing suggestion be sure to check these recipes:

• Brazilian Style Pinto Beans - vegan & gluten-free: Slow-cooked and full of bold spices, these beans pair perfectly with the nutty flavors of red rice.
• Hearty Beef Brisket Stew - gluten-free: A comforting, gluten-free stew with tender beef and rich, savory flavors to balance the freshness of the salad.
• Air Fryer Yuca Fries - vegan & gluten-free: Crispy on the outside, fluffy on the inside, these gluten-free fries are an irresistible side.
• High Protein Eggplant Meatballs - vegan & gluten-free: A vegan, gluten-free option packed with flavor and nutrition to complement your salad.

❔FAQ

🥣More Allergy-Friendly Salads

I hope you enjoyed our roast vegetable rice salad. If you want more easy family-friendly gluten-free recipes, be sure to check these out:

👋🏼Até logo, amigos! Keep savoring every bite, and don’t forget—life’s better with a little flavor and fun. Até a próxima!