Roasted Sweet Potato, Raisin & Brown Rice Salad

Roasted Sweet Potato, Raisin & Brown Rice Salad

Here’s an easy, delicious & nutritious cold salad you can meal prep in advance for healthy lunches & side dishes throughout the week!

When it’s ready & waiting for you, there’s no excuse not to eat healthy!

If brown rice isn’t your jam, you can substitute it with quinoa, buckwheat, freekeh, amaranth or couscous &/or swap the raisins for dried cranberries, goji berries or sun-dried tomatoes!


  • 1.5 cups cooked organic brown rice
  • 6 red radish, cubed
  • 4-5 slices daikon radish, sliced
  • 1 small sweet potato, skin on & cubed
  • 1/4 cup unsweetened organic raisins
  • 1/2 red onion
  • 1.5 tbsp. hemp hearts
  • 3 green onions, chopped
  • Juice from 1 fresh lemon
  • 2 tbsp. raw organic apple cider vinegar
  • Splash of avocado oil
  • 1 tsp. onion powder
  • Pinch of cayenne pepper
  • 2 tbsp. red wine vinegar
  • 2 tsp. dried organic herbs


  • Cook the brown rice according to package directions.
  • Roast the sweet potatoes: cut up the sweet potato into cubes & preheat the oven to 430F.
  • Place the sweet potato on a parchment lined baking sheet & drizzle with black pepper, sea salt & spray with avocado oil. Roast for 35 minutes until browned & crispy.
  • Meanwhile, prepare the other ingredients, then add them all to a large bowl & season with the dressing ingredients. Toss to coat.
  • Top with green onion & enjoy!

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