In the past, I’ve talked about sharing more quick and easy lunch recipes, and this vegan brown rice salad with greens recipe is a prime example.
You can whip it up the night before or if you have some time in the morning for prep, you can do it then as well. Or if you’re lucky like I am and work from home, you can do it when you’re ready to eat!
This vegan brown rice salad is really easy and this post will mainly serve as a guide, as you can have a million different variations.
All you need to make sure is that your grains are cooked and ready to go. Otherwise, that will delay you if you use a grain like brown rice. For a quicker alternative, you can use quinoa. I like using the tri-coloured one in this instance.
Picking vegetables for your brown rice salad
So, firstly pick out the vegetables you want to use. I like to go with greens and then add some mushrooms, maybe some capsicum, red cabbage and some lentils or beans.
Typically it will be black beans, chickpeas or brown lentils. I’ll have some pre-cooked in the fridge and just use what’s on hand. If you’re time-poor and don’t cook your own beans and lentils, ones from a can are totally fine!
To keep things simple though, I tend to buy similar produce at the markets so that I can have this quick meal whenever I’m hungry. With the addition of seeds, it adds some crunch and added health benefits.
You can add a dollop of vegan mayonnaise on top for extra flavour.
If you don’t have garlic on hand, add in 1 tsp of garlic powder when all the veggies are in the pan. You can also easily swap out the kale for baby spinach.
You can make a massive batch and keep in the fridge for lunch over the next 2-3 days. If you want a bigger yield, cook 2 cups of brown rice and double the rest of the ingredients. This will make 4-6 serves. And you’ve got lunch sorted for the week!