Copycat Starbuck's Hearty Veggie and Rice Salad Bowl

Serves: 4

Here's what Starbucks says about their veggie and brown rice salad bowl- "If you've ever heard someone dismiss vegetables as "rabbit food," you should introduce them to our Hearty Veggie & Brown Rice Salad Bowl. This is one substantial (and quite satisfying) serving of tossed roasted butternut squash, beets, kale, red cabbage, steamed broccoli florets and garden peas with lemon tahini dressing. If rabbits ate nothing but this, we imagine they'd grow to be over six feet tall."

Yield: 4 large salads
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Cook Time:
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6 to 9 cups kale and red cabbage or salad greens, of choice
2 cups cooked brown or wild rice
2 cups broccoli florets (about 1 small head of broccoli)
2 3 cups cubed butternut squash (I buy precubed squash)
2 small beets, steamed or roasted
1/2 to 1 cup fresh garden peas, or you can use frozen, thawed peas
4 tablespoons tahini
1 tablespoon maple syrup
1 large lemon, juiced (about 3 tablespoons lemon juice)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 3 tablespoons water to thin, as needed


Cook brown rice according to package directions and roast cubed squash and broccoli florets at 425 degrees F. for about 25-30 minutes.

Meanwhile, prepare greens and whisk together dressing ingredients.

Once brown rice and veggies have cooked and cooled slightly, create your salads by dividing chopped greens into 4 bowls and top with veggies, rice and dressing. Enjoy!


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