I usually eat at least one salad every day. Because I meal prepped the rice and sweet potatoes for this recipe, this salad took under 5 minutes to prepare. When I say I eat a salad a day, I’m talking about salads that have protein, carbohydrates (yes, carbs!), healthy fats, fiber etc…the type of salad where you’re not hungry for an entire pizza afterwards.
I love using rice and sweet potatoes as a base for my salads because I feel that they fill me up. If you’re thinking about going gluten free and are having trouble giving up bread, supplementing your hunger for bread with rice and sweet potato is a great option. I find that sweet potatoes, rice, and quinoa give me a similar “full feeling” to bread…but without the bloating.
Sometimes I think about the lack of vegetables I used to eat and I shiver. It’s not uncommon in the American diet to not have vegetables as part of a meal. Also what is up with the term “side” for vegetables?? While I don’t subscribe to any official diet (I’m not paleo, I’m not vegan, I’m not whole 30), I think that everyone in this modern world should be adding more vegetables into their diet.
A really easy way to incorporate more vegetables into your diet is to eat more salads and use spinach or kale as your base.
Lately I’ve been OBSESSED with Trader Joe’s Eggplant Garlic Spread. It’s such a great topping to a salad. It adds a great amount of flavor, especially considering I never use salad dressing. For dressing, I topped this salad with fresh lemon juice, olive oil, and pepper.
Friendly Diets: Gluten-Free, Dairy-Free, Vegan, Vegetarian
- 2 sweet potatoes*
- 2 cups rice*
- 2 cups vegetable stock
- 2 cups water
- 1 cup fresh spinach
- 1/2 cup grape tomatoes
- 1 tbsp Trader Joe’s Eggplant Garlic Spread
- Lemon juice from 1 slice of lemon
- 2 tbsp olive oil
*I usually make extra sweet potatoes and rice so that I can use these in my salads throughout the week
- Preheat oven to 350 degrees
- Chop sweet potatoes into cubes. This video is the best tutorial for this.
- Coat sweet potatoes with olive oil or preferred cooking oil and arrange onto a cookie sheet. Top with salt and pepper. Roast for 25-30 minutes.
- Place a tbsp of olive oil in a pot and turn onto medium heat
- Before adding the liquid and once pot is hot, add rice and stir for 3 minutes. The edges of the rice will get a tiny bit brown, which will add to the flavor.
- Pour in the water and vegetable stock and bring liquid to boil
- Add in salt and pepper to taste
- Once boiling, lower temperature to simmer. Cover and simmer for 30 minutes
- In a medium salad bowl, add spinach and grape tomatoes (chopped in half)
- Dress greens with olive oil, fresh lemon juice, and pepper
- mix greens
- top with rice, sweet potato, and eggplant garlic spread