1 cup (185g) brown rice
160 g roasted peppers, drained, chopped
¼ cup (30g) roasted almonds, chopped
1 cup (150g) cherry tomatoes, halved or regular tomatoes chopped
2 oz (60g) arugula or any leafy green you love
1 tbsp balsamic vinegar
1 tbsp olive oil
½ tsp chili flakes [optional]
1
Cook the rice according to instructions on the packaging. Once cooked, place in a large bowl.
2
Add in the peppers, almonds, tomatoes, and rocket. Drizzle with vinegar and oil, add chili flakes—season to taste with salt and pepper and mix until well combined, before serving.
3
For homemade roasted peppers: Heat oven to 350F (170C) place washed whole bell pepper on cooking tray. Bake for 20-30min until blistered. Remove from oven and let cool. Skin will peel off easily.
