Description
A quick, bright dish that combines crispy rice with roasted vegetables and a spicy gochujang dressing, perfect for a flavorful meal.
Ingredients
Scale
- 4 cups cooked jasmine rice
- 2 cups mixed vegetables (bell peppers, carrots, cucumbers)
- 3 tbsp gochujang
- 1 tbsp honey (or maple syrup)
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil (for roasting)
- Salt (to taste)
- Toppings: 2 tbsp toasted sesame seeds, 2 sliced green onions
Instructions
- Cook the jasmine rice and let it cool slightly.
- Preheat the oven to 425°F (220°C).
- Chop the mixed vegetables into bite sizes.
- Toss vegetables with olive oil and salt on a baking sheet.
- Roast the vegetables for 20 to 25 minutes until tender.
- Whisk gochujang, honey, lime juice, and a splash of water until smooth.
- In a large bowl combine the cooled rice and the roasted vegetables.
- Pour the dressing over and toss gently to coat.
- Serve bowls topped with toasted sesame seeds and sliced green onions.
Notes
For a healthier twist, consider swapping jasmine rice for brown rice. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Salad
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Keywords: rice salad, gochujang, vegetarian salad, roasted vegetables, healthy meal