This is one of the easiest side dishes you can make - especially if you have some extra brown rice cooked and ready! I always try to have extra brown rice cooked so that I can throw together a quick and healthy meal. You can always make extra and freeze it in single serving portions in plastic bags or glass containers. If you freeze them in a plastic bag make sure you squish them flat so they take up less space and thaw quicker! I also freeze beans, curries and many other dishes that way.
For a quick and easy meal you can just add in a can of drained and rinsed beans to the salad. I'd probably use chickpeas but white beans would also fit in well here.
Isn't it amazing how we make things so complicated sometimes? I am super guilty of this in so many ways. Sometimes just roasting up a vegetable and throwing it in a bowl with rice can be just the most satisfying vegan meal around!
Roasted Zucchini Rice Salad
- 2 cups cooked brown rice
- 3 cups zucchini, sliced between 1/4"-1/2"
- 1 Tablespoon miso (any variety - I used red miso. If you don't have it you can use soy sauce instead)
- 1 Tablespoon apple cider vinegar (or rice vinegar)
- 2 cloves garlic
- 2 Tablespoons cilantro (always optional for cilantro haters! use parsley instead!)
- 1/4 cup water
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and throw the zucchini on there in a single layer.
Roast for 15 minutes. Flip the zucchini over and roast for another 10-15 minutes or until barely browned and tender.
While the zucchini is cooking blend up the miso, vinegar, garlic, cilantro and water. Mix that with the rice in a large bowl.
When the zucchini is done mix it together with the rice and sauce. Serve warm or room temperature. Add in a can of drained and rinsed beans if you want to have a more "filling" meal - it would even be good wrapped up in a tortilla!