When we think of winter we don’t think of salad, but this wholesome salad-meal has protein sustenance and is brimming with warmth.
Cook the rice according to package directions in your rice cooker, or on stovetop.
Preheat oven to 375F/190C and cover a baking sheet with a silicone sheet or parchment paper.
Using a kitchen towel or paper towel gently sponge up some of the humidity form the white beeans and add them to a medium size bowl.
In a small bowl mix the oil, honey, nutritional yeast, cumin, salt and pepper. Pour over the beans and stir to coat.
Lay the white beans out on your baking sheet and roast in the oven for 22 to 24 minutes, turning them after 10 minutes. Remove form the oven and set aside.
Prepare your vinaigrette in a small bowl. Set aside.
Assembly – to a large bowl add the cooked rice, the shredded cabbage, broccoli, onion, pistachios, cheese and pomegranate seeds (Save 2 tsp for garnish). Pour the vinaigrette over and toss. Split the salad between 2 plates, and place a pile of white beans on top of each and garnish with remaining pomegranate seeds.
You can prep the salad, the vinaigrette and the white beans and keep refrigerated until ready to combine, instead of a meal for 2 it can serve as a couple of healthy balanced lunches.
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