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

Preheat and Prep Your Veggies: Preheat the oven to 375°F (190°C). Peel and cube the sweet potatoes, cut the broccoli into florets, and slice the red onion into thick wedges. Remove stems from the kale and chop into small pieces.
Season and Roast: Place the sweet potatoes, broccoli, corn, and red onion in a large bowl. Drizzle with olive oil and sprinkle with salt. Toss to coat, then spread the vegetables in a single layer on a baking sheet. Roast for 30-40 minutes, flipping halfway, until tender and golden brown.
Cook Your Red Rice: While the veggies are roasting, cook the red rice. Add 1 cup of red rice and 1 ½ cups water to an Instant Pot and cook on high pressure for 25 minutes with a 10-minute natural release. For stovetop, bring the rice and water to a boil, reduce heat, and simmer covered for 35-40 minutes. Fluff and let cool.
Make the Dressing: In a small mixing bowl, whisk together olive oil, apple cider vinegar, lime juice, garlic powder, honey, mustard, cumin, paprika, cayenne pepper, and salt. Taste and adjust seasoning if needed.
Assemble the Salad: Add the cooled red rice to a large bowl. Drizzle with dressing and toss to coat. Add the roasted vegetables, kale, and toasted almonds, then toss gently until combined.
Chill and Serve: Chill the salad in the fridge for at least 1 hour to allow the flavors to meld. Serve cold or at room temperature as a main dish or side dish.