Moroccan rice salad (vegan and gluten free). Why This Grain-Free, Nut-Free, Gluten-Free, Vegan Protein Needs to Be Every Fitness Buff's Best Friend. Anyone who has a healthy appetite will quite enjoy this vibrant salad. We have mixed a riced cauliflower together with sprouted beans, pomegranate seeds, and chopped up fresh veggies to.

Adapted from a Suzanne Gibbs recipe. Toss to combine, adding just enough oil to moisten rice. Serve salad warm or at room temperature. You can cook Moroccan rice salad (vegan and gluten free) using 14 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Moroccan rice salad (vegan and gluten free)

It's 2 tbsp of rapeseed or olive oil.
Prepare 2 of garlic cloves finely grated.
It's 1 of medium sweet potato, peeled and small diced.
It's 1 of small butternut squash, peeled and small diced.
Prepare 200 g of cooked chickpeas.
Prepare 1 of medium red onion sliced.
Prepare 50 g of dried apricots chopped.
It's 3 cm of ginger peeled grated.
It's 2 tbsp of fresh orange juice.
You need 250 g of basmati rice cooked.
You need of Spices :- 1tsp ground coriander, 1/2tsp cumin, tumeric and ginger, 1/4tsp chilli flakes, nutmeg, ground cloves and ground ginger.
You need of Chopped fresh herbs to taste, mint, coriander and parsley.
You need Handful of chopped walnuts or nut of choice.
It's of Pomegranate seeds.

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Moroccan rice salad (vegan and gluten free) instructions

Add sweet potato, butternut squash and onion to a shallow baking tray. Add grated ginger and grated garlic to the tray, then sprinkle over the spices and add the oil, mix and make sure everything is evenly covered. Cover tray with foil and place in the oven, after 20min uncover tray and roast for a further 10-15 min until cooked and slightly caramelised..
Soak the dried apricots in the orange juice until soft, chop the herbs and walnuts, set aside..
When butternut mix is cold, carefully fold through the chickpeas, apricots, 1/3rd of the herbs and a handful of the rice. Add to a large serving dish, surround the salad with the remaining rice, then sprinkle over the walnuts, remaining herbs and the pomegranate seeds.

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