Vegan Rice Salad with Sweet Potatoes and Kale
This Vegan Rice Salad with Sweet Potatoes and Kale is the perfect dish for Fall! The salad is loaded with healthy ingredients from wild rice to mushrooms. It is a filling salad that can be served warm or cold and as a side dish or a main entree. This vegan recipe is also a terrific plant-based option to serve for Thanksgiving dinner.
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It is hard to believe that Fall is just around the corner. I am looking forward to cooler temperatures and some of my favorite Fall foods like Pumpkin Soup or Quinoa Stuffed Butternut Squash. One recipe that I have on repeat during Autumn is this Vegan Rice Salad. It is a hearty nutrient dish that just about everyone enjoys eating.
This vegan recipe is also a great way to use up veggies! I added sweet potatoes, kale, onion and mushrooms to this rice salad. It is a terrific dish to prepare ahead of time and enjoy the next day. I love having leftovers of it because it makes the perfect lunch to eat at work.
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What do I need to make the Vegan Rice Salad?
There are several ingredients in this delicious Vegan Rice Salad; however, you probably have many of them already in your pantry. Here is what you will need:
- Sweet Potatoes
- Uncle Ben's Long Grain & Wild Rice
- Vidalia Onion
- Kale
- Dried Cranberries
- Golden Raisins
- Mushrooms
- Sun Dried Tomatoes
- Parsley
- Olive Oil
- Garlic Salt
- Salt
- Pepper
- Italian Blend Seasoning
- Red Wine Vinegar
- Balsamic Vinegar
- Agave Syrup
- Brown Sugar
- Pecans
Kitchen Items Needed:
- Vegetable Peeler
- Sharp Knife
- Cutting Board
- Baking Sheet
- Measuring Cups and Measuring Spoons
- Cooking Pot
- Large Bowl
- Wooden Spoon
How do I make the Vegan Rice Salad with Sweet Potatoes and Kale?
This recipe is one of the more labor intensive ones that I like to make, but it is definitely worth it. I break the process down into 4 steps.
Step 1: Roast the Sweet Potatoes
Place oven rack in upper third of the oven and preheat to 450 degrees Fahrenheit. Peel the sweet potatoes and cut them into ¾ inch cubes. Place sweet potatoes on a baking sheet and drizzle with olive oil. Bake sweet potatoes for 20-25 minutes, until fork tender and turn over potatoes at least once during baking time. Remove from oven, sprinkle with sea salt if desired, and set aside.
Step 2: Prepare the Rice
Prepare rice according to package directions, then set aside. I like to use Uncle Ben's Long Grain & Wild Rice for this recipe because it is so simple to make. However, you can use any brand that you have on hand as long as it is a long grain and wild rice variety.
Step 3: Make the Salad
Rinse the kale, remove the ribs, chop and set aside. Then, dice the onion and sauté in a pan with olive oil until tender. Remove from heat and add the kale to the pan with onions and set aside.
Add prepared rice to a large bowl. Then, add in the roasted sweet potatoes and kale and onion mixture to rice and toss to combine. Next, add cranberries, raisins, mushrooms, sun dried tomatoes and parsley. Toss to combine all ingredients.
Step 4: Make the Salad Dressing
In a blender, add the red wine vinegar, Balsamic vinegar, agave syrup (or maple syrup), brown sugar, Italian seasoning, garlic salt, regular salt and pepper. Blend until well combined. Next, add the olive oil and blend again for 1 minute. Pour the dressing over the rice and vegetables and toss to coat well. Sprinkle with chopped pecans, serve and enjoy!
How do I serve the Vegan Rice Salad?
This salad can be served warm right after it is made. It makes a terrific accompaniment to a fall harvest dinner or a side dish at Thanksgiving. If you prefer the rice salad cold, simply refrigerate it for a few hours or overnight. This is a perfect recipe for meal prep!
Can I store the Vegan Salad with Sweet Potatoes and Kale?
Yes, it can be stored in a covered container in the refrigerator for up to 5 days. I do not recommend freezing it though, as the ingredients will become mushy if they are frozen, then defrosted.
Are there any variations to this Vegan Recipe?
There are a number of different ways you can change this recipe up! If there are ingredients you do not prefer, such as raisins, simply omit them. Not a fan of kale? Try baby spinach in the salad instead or just leave it out all together. If you would like to add some protein to the dish, chicken works great! It is also tasty with an egg served on top. Get creative and see what you like best!
So Tell Me...
Have you ever made a rice salad? What are your favorite fall recipes? Do you have a vegan dish that you like to serve at Thanksgiving?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!
Vegan Rice Salad
Ingredients
- 3 sweet potatoes peeled and cubed
- 36 ounces Uncle Ben's long grain and wild rice 1 large box
- 1 Vidalia onion diced
- 1 cup kale ribs removed and chopped
- 1 cup dried cranberries
- ½ cup golden raisins
- ½ cup sliced mushrooms
- 1 cup sun-dried tomatoes chopped
- ½ cup Italian flat leaf parsley chopped
- ½ cup olive oil + 2 tablespoons olive oil, divided
- 1 teaspoon garlic salt
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon Italian blend seasoning
- ½ cup red wine vinegar
- ½ cup balsamic vinegar
- ¼ cup agave syrup or maple syrup
- ¼ cup brown sugar
- ½ cup chopped pecans
Instructions
Roast Sweet Potatoes:
- Place rack in upper third of oven and preheat oven to 450 degrees Fahrenheit.
- Peel the sweet potatoes and cut into ¾ inch cubes.
- Place on a baking sheet and drizzle with 1 tablespoon of oil.
- Place in upper ⅓ of oven and roast for 20 to 25 minutes, until sweet potatoes are fork tender. Remove from oven and set aside.
Cook the Rice:
- Prepare the long grain and wild rice according to package directions and set aside.
Make the Salad:
- Rinse the kale, then remove ribs, chop and set aside.
- Dice the onion, then sauté in a tablespoon of olive oil until onion is tender and golden brown.
- Remove from heat and add the chopped kale to the onions, stir and set aside
- Place all prepared rice in a large serving bowl.
- Then, add the roasted sweet potatoes, kale and sautéed onions and combine.
- Next, add cranberries, raisins, mushrooms, sun dried tomatoes and parsley. Toss to combine all ingredients.
Make the Salad Dressing:
- In a blender, add the red wine vinegar, Balsamic vinegar, agave syrup (or maple syrup), brown sugar, Italian seasoning, garlic salt, regular salt and pepper. Blend until well combined.
- Next, add the olive oil and blend again for 1 minute.
- Pour the dressing over the rice and vegetables. Toss well to coat rice and vegetables.
- Sprinkle with pecans, serve and enjoy!
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