healthy_eatingWhen people think of salad, we often don’t think of a substantial meal.
On the contrary, a well put together salad can be a tummy filling, hunger busting, metabolism boosting meal that is excellent for heathy weight loss.
It all comes down it what you make your salad with. Greens are important and full of essential nutrients but shouldn’t be the sole source of density in your bowl.
Low GI carbs like brown rice and quinoa and yummy veggies like sweet potato, pumpkin and beetroot are all fantastic additions to a salad, without adding masses of calories.
The sky is really the limit when it comes to what you put in your salad with whatever is floating around in the crisper a possible addition.
Grated carrot and zucchini, tomato, sliced capsicum and even lightly steamed broccoli florets all taste delish and add a bunch of different tastes and textures.
This salad came about when I was stuck at home with bubs and almost out of food. I raided the pantry and crisper and came up with a rather delicious and now regular addition to my weekly eating plan.
You can vary the ingredients however you like which makes this the perfect recipe for the day before you do your grocery shopping!

  • 2 cups cooked brown rice
  • 1/2 sweet potato, cut into large chunks
  • 1 large beetroot topped and tailed, rinsed and chopped into medium sized chunks
  • 1 carrot topped and tailed and chopped into four pieces
  • 1/2 cup pumpkin chunks
  • 1 cup baby spinach leaves
  • 2 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp ground cinnamon
  • 1 clove of garlic, crushed
  • 1 tsp red paprika
  • Pre-heat oven to 180C
  • Combine 1 tbsp olive oil, cinnamon, crushed garlic and paprika in a large bowl
  • Add cut vegetables to the bowl and use your hands to make sure they are well coated in the oil/spice mix.
  • Line a large baking tray with non-stick baking paper.
  • Place coated veggies on the tray and into the oven.
  • Roast for 50-60 min, turning once at the halfway point.
  • Place 1 cup of rice in each serving bowl (makes 2 servings) then top with the roast vegetables and baby spinach leaves.
  • In a cup or small bowl, whisk together the remaining olive oil, lemon juice and balsamic vinegar to make the dressing.
  • Drizzle over the salad and enjoy!

If you want to take this salad out and about, seperate the rice, veggies and dressing into seperate containers then make up just before eating.
Baby spinach can be substituted for other green leaves like rocket or mesclun.
Makes 2 servings – 508 cal per serve
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