Looking for a hearty, healthy, and super delicious salad? This roasted sweet potato, kale, and wild rice salad with a creamy hemp dressing is just what you need! Packed with vibrant veggies, plant protein, and a flavorful dressing, this salad is perfect for meal prep, lunch, or a light dinner. Plus, it’s easy to make and so satisfying!
Ingredients You’ll Need
For the Salad
- 2 small sweet potatoes, cut into cubes
- 1 tablespoon avocado oil
- 1 cup edamame
- 1 head broccoli, cut into small florets
- 1 bunch lacinato kale, thinly sliced
- 1 cup wild rice, cooked in vegetable broth (as per package instructions)
- 1/3 cup pumpkin seeds
- 1/3 cup chopped fresh basil
For the Creamy Hemp Dressing
- 1/4 cup hemp hearts
- 1 tablespoon Dijon mustard
- 1/2 tablespoon maple syrup
- 2 tablespoons tahini
- 1 tablespoon miso paste
- 1 tablespoon apple cider vinegar
- 1/2 cup vegetable broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
How to Make the Salad
Step 1: Roast the Sweet Potatoes and Edamame
Preheat your oven to 400°F. Toss the sweet potato cubes with avocado oil and spread them out on a baking sheet lined with parchment paper. Roast for 20 to 25 minutes, flipping halfway for even cooking.
On a separate baking sheet, spread the edamame and roast for about 15 minutes. They will become slightly crispy and delicious.
Step 2: Steam and Roast the Broccoli
Steam the broccoli florets for about 4 to 5 minutes, just until they are bright green and slightly tender. Then place them on a baking sheet, drizzle a little avocado oil, and roast at 400°F for another 20 minutes until they get a nice crispy texture. You can roast the broccoli and sweet potatoes together if you like, just remember that sweet potatoes may need a bit more time.
Step 3: Massage the Kale
In a large mixing bowl, place the thinly sliced kale. Add a small drizzle of lemon juice or a spoonful of the dressing. Massage the kale with your hands for 2 to 3 minutes until it softens and turns a darker green. This step makes the kale easier to eat and improves the flavour.
Step 4: Blend the Dressing
Add all the dressing ingredients into a blender — hemp hearts, Dijon mustard, maple syrup, tahini, miso paste, apple cider vinegar, vegetable broth, garlic powder, and onion powder. Blend until smooth and creamy. Taste and adjust the seasoning if needed.
Step 5: Assemble the Salad
In a big salad bowl, combine the cooked wild rice, roasted sweet potatoes, roasted edamame, roasted broccoli, massaged kale, pumpkin seeds, and chopped fresh basil. Drizzle the creamy hemp dressing all over and toss everything gently to coat.
Step 6: Serve and Enjoy
You can serve the salad immediately or let it sit for 10 to 15 minutes so that all the flavours mix together beautifully. Store any leftovers in an airtight container in the fridge for up to 3 days.
Why You Will Love This Salad
This salad is a complete meal on its own — full of plant-based protein, healthy fats, fibre, and tons of vitamins. The combination of roasted veggies, nutty wild rice, crunchy seeds, and creamy dressing makes it incredibly tasty and filling. Plus, it’s vegan, gluten-free, and great for anyone trying to eat clean or meal prep for busy weeks. Whether for a family lunch or a weekday office meal, this salad will keep you full and energised!
FAQs
Can I use a different type of rice?
Yes! Brown rice or even quinoa can be a good substitute if you don’t have wild rice.
How long can I store this salad?
You can store the salad in an airtight container in the fridge for up to 3 days.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free as long as you check that your miso paste is gluten-free.
Can I make the dressing in advance?
Absolutely! You can make the dressing up to 3 days in advance and store it in the fridge.
Can I add extra toppings?
Of course! Feel free to add avocado slices, roasted chickpeas, or even nuts for more crunch.
