Description
Crispy Gochujang Rice Salad features crunchy roasted brown rice tossed with peas, avocado, cucumber, and fresh herbs, all coated in a creamy tahini-lime dressing. This bold, nutrient-packed plant-based dish is perfect for meal prep or a light, satisfying meal.
Ingredients
For the Rice
- 2 cups brown rice, cooked and cooled
- 2 teaspoons gochujang
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
For the Salad
- 1 cup peas, steamed
- 1 Persian cucumber, chopped
- 3 green onions, finely sliced
- 1 avocado, diced
- 1/4 cup mint, chopped
- 1/4 cup cilantro, chopped
For the Dressing
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1/4 cup tahini
- 1/4 cup lime juice
- 1/4 cup water
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the gochujang, sesame oil, and soy sauce. Add the cooked brown rice and mix until evenly coated.
3. Spread the rice onto a lined sheet pan and bake for 15–20 minutes, stirring occasionally to help the rice crisp evenly.
4. In a bowl, prepare the dressing by mixing honey, soy sauce, tahini, lime juice, and water until smooth.
5. In a large salad bowl, combine the steamed peas, chopped cucumber, sliced green onions, diced avocado, mint, and cilantro.
6. Add the crispy gochujang rice to the bowl with the vegetables.
7. Drizzle the dressing over the salad and gently toss until everything is evenly coated.
Notes
For extra crunch, allow the rice to cool slightly after roasting before adding it to the salad.
Leftover rice works best for crisping because it is drier.
Adjust the amount of gochujang depending on your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 645
- Sugar: 8g
- Sodium: 1025mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 94g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg