Rainbow Vegetable Salad


  • 1 c Cooked Brown Rice
  • 1 c Diced Pumpkin
  • Handful Snow Peas (2 cm pieces)
  • Handful Spinach
  • 6 Asparagus Sticks (cut into thirds)
  • 4 Diced Radishes 
  • Feta cheese
  • Bone Broth (Optional)



Wash & prepare all vegetables and lay on an oven proof tray.

Roast in the oven for 20 mins on 180 degrees.

Whilst vegetables are roasting, start cooking the brown rice on the stove. Follow the package instructions. I like to cook my rice in bone broth to boost the flavour and nutrient profile of the meal (this is optional).

Both components should finish around the same time. 

Please allow both to cool down and place spinach, vegetables & brown rice together in a large salad bowl.

Add in your own desired amount of feta cheese and softly toss together. 




TIP: When serving, serve with a high protein source. That can be an animal product, soy or plant-based food combining method.

chia oats