Copycat Starbucks Hearty Veggie and Brown Rice Salad Bowl
Try this Copycat Starbucks Hearty Veggie and Brown Rice Salad Bowl recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon maple syrup
- 1/8 easpoon cayenne pepper
- 4 tablespoons tahini
- 6-9 cups kale and red cabbage or greens of choice (i used k
- 2 cups cooked brown or wild rice
- 2 cups broccoli florets (about 1 small head of broccoli)
- 2-3 cups cubed butternut squash (i buy precubed squash)*
- 2 small beets steamed or roasted (i used steamed baby beet found in the produce department)
- 1/2-1 cup fresh garden peas (i used fresh garden peas from t
- 1 large lemon juiced (about 3 tablespoons lemon juice)
- 2-3 tablespoons water to thin as needed
- Carbohydrate 4.28225223994522 g
- Cholesterol 0 mg
- Fat 8.06944729166775 g
- Fiber 1.43185836060842 g
- Protein 2.6097125 g
- Saturated Fat 1.13035697916686 g
- Serving Size 1 1 large salad (17g)
- Sodium 17.4578697917152 mg
- Sugar 2.8503938793368 g
- Trans Fat 0.355566666666667 g
- Calories 94 calories
Cook brown rice according to package directions and roast cubed squash and broccoli florets at 425 degrees F. for about 25-30 minutes.Meanwhile, prepare greens and whisk together dressing ingredients.Once brown rice and veggies have cooked and cooled slightly, create your salads by dividing chopped greens into 4 bowls and top with veggies, rice and dressing. Enjoy!
