Posted on August 24 2020
Vegan Rice and Balsamic Salad Recipe
1 cup (185g) rice
160g roasted peppers, drained, chopped
¼ cup (30g) roasted almonds, chopped
1 cup (150g) cherry tomatoes, halved
2 oz. (60g) rocket
1 tbsp. balsamic vinegar
½ tsp. chili flakes
Cook the rice according to instructions on the packaging. Once cooked, place in a large bowl.
Add in the peppers, almonds, tomatoes, and rocket. Drizzle with vinegar and chili flakes—season to taste with salt and pepper and mix until well combined, before serving.