Warming, nourishing and satisfying, like a big cuddle to your tummy. Rich in fibre from wholegrains and carrots, with the gentle flavours of miso to add beautiful fermented nutrition to support your digestive system, this salad is going to claim its place on the podium in your weekly meal rotation.
Serves 4 as a side
Gluten free | Dairy Free | Sugar Free | Vegan
800g carrots, trimmed and sliced into strips
1 tablespoons white miso
1 tablespoon + 1/2 teaspoon olive or melted coconut oil
1 teaspoon tamari
1/4 cup (35g) pepitas
1/4 cup (50g) sunflower seeds
1/2 cup brown rice
1/2 cup (50g) mung beans
1/4 bunch coriander, leaves picked, stalks finely chopped
Preheat oven to 180C and line a large and small baking tray with greaseproof paper. Whisk miso and 1 tablespoon oil in a small bowl then toss with carrots to coat evenly then lay onto large baking tray and place in oven to cook for 45 minutes. Mix remaining 1/2 teaspoon oil with tamari, then toss with pepitas and sunflower seeds and place on small baking tray and bake in oven for 10 minutes. Remove from oven to cool on tray.
While carrots are baking cook your brown rice using absorption method, then place in large mixing bowl and add mung beans, coriander, tamari seeds. Once carrot are cooked toss all ingredients together in bowl, season with black pepper and sea salt if you wish, transfer to serving plate and enjoy.
Author and creator Jacqueline is an Accredited Nutritionist (Adv Dip Nut Med, Cert Paed Nutrition, Cert 3 / Cert 4 Fitness, B Bus, B Arts) specialising in family, early childhood nutrition, gut health and functional food. She writes for several media publications and hosts regular TV segments on nutrition and health.
You can see more of Jacqueline's recipes right here on RUSSH:
- Three smoothies to wake up to
- Your essential recipe for home-baked granola
- Your new staple recipe: A gut-loving Japanese pancake
- A recipe for apple and haloumi salad