Ingredients
Method
- Roast the Vegetables:
- Preheat the oven to 400°F (200°C).
- Spread the cubed sweet potato and sliced onion on a baking tray.
- Drizzle with oil, sprinkle with sea salt, and toss gently.
- Roast for 25–30 minutes, until soft and lightly caramelized.
- Cook the Brown Rice:
- Prepare the rice according to package instructions.
- Fluff with a fork and keep warm.
- Make the Dressing:
- In a small bowl, whisk together the oil, balsamic vinegar, orange zest, ginger, garlic, cinnamon, and salt.
- Adjust the flavor to your liking — more zest for brightness, more balsamic for depth.
- Assemble the Salad:
- In a large bowl, combine the warm brown rice, roasted sweet potatoes, and onions.
- Add the pecans, pumpkin seeds, and dried cranberries.
- Pour the dressing over the top and toss gently until everything is coated.
- Serve:
- Enjoy warm for maximum comfort, or serve at room temperature.
- Leftovers keep well in the fridge for up to 5 days.
Notes
- Add warm chickpeas or feta for a more comforting, filling bowl.
- Swap dried cranberries for raisins or chopped dates if you prefer deeper sweetness.
- For a brighter flavor, add a splash of lemon just before serving.
🌙 Mood Pairing Tip
This bowl pairs beautifully with quiet evenings, soft music, and a moment of rest.It’s the ideal meal for emotional grounding, slow self-care nights, and calm, reflective dinners.
