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You know when you cook way too much rice and it just sits in the fridge, lonely and forgotten? Yeah, let’s not do that anymore.
This vegan crispy rice salad boasts some truly amazing texture, mildly spicy flavors, and fresh veggies. It’s a healthy meal that doesn’t taste like a punishment to eat. You might think of it like bibimbap crispy rice salad meets Laotian appetizer-style salad, but with a little extra crunch. And it’s crazy easy to make. You can even use up leftover rice for this recipe. (In fact, it’s preferred!)
Why This Recipe Works
Crispy rice mixed with fresh veggies? To die for.
Gochujang mushrooms are good, but gochujang rice is downright addictive.
It makes for a super simple meal prep! Prepare the crispy rice in advance, keep it in an airtight container, and voila! You’re done!
The tangy dressing cuts through the heat, and gives this dish life.
It’s healthy, but fun. Filled with good fats, fiber, AND flavor, it’s proof that healthy eating doesn’t have to be boring.
Ingredients With Amazing Health Benefits
Brown Rice: High in fiber, keeps your digestive system happy, and helps regulate blood sugar. It’s also rich in B vitamins and magnesium, which support energy and muscle function.
Gochujang: This fermented chili paste boasts probiotics that support gut health. Plus, capsaicin (the compound that makes chilies hot) boosts metabolism and reduces inflammation.
Sesame Oil: A great source of healthy fats and antioxidants like sesamin, which has been linked to heart health and reduced inflammation.
Soy Sauce: Fermented foods like soy sauce contain gut-friendly enzymes and probiotics. AND it’s rich in amino acids that help with digestion. (If you’re watching sodium, choose coconut aminos for a lower-sodium alternative.)
Peas: Peas are considered a plant-based protein. They also contain fiber, and antioxidants like vitamin C, which supports immune health.
Avocado: Packed with monounsaturated fats (the good kind!), avocado is great for heart health and helps keep you full longer. It’s also got a ton of potassium, which promotes healthy blood pressure.
Green Onions: These mild, flavorful onions contain quercetin, a natural antioxidant known for its anti-inflammatory properties. And, they’re a great source of vitamin K, which helps with bone health.
Mint & Cilantro: Both of these herbs are digestive heroes. Mint helps soothe bloating, while cilantro has detoxifying properties and keeps your liver functioning healthily.
Tahini: Made from sesame seeds, tahini is filled with nutrients like calcium, magnesium, and healthy fats, which all aid in bone health and reducing inflammation.
Lime Juice: A natural source of vitamin C, lime juice helps with iron absorption (which is perfect if you’re on a plant-based diet) and boosts the immune system.
Ingredients
For the Crispy Rice:
2 cups brown rice, cooked and cooled
2 tsp gochujang
2 Tbsp sesame oil
2 Tbsp soy sauce
For the Salad:
1 cup peas, steamed
1 Persian cucumber, chopped
3 green onions, finely sliced
1 avocado, diced
¼ cup mint, chopped
¼ cup cilantro, chopped
For the Dressing:
1 Tbsp honey
2 Tbsp soy sauce
¼ cup tahini
¼ cup lime juice
¼ cup water
Substitutes & Swaps
No gochujang? Try chili paste for a similar kick.
Gluten-free? Swap soy sauce for coconut aminos. Same umami, slightly sweeter, no gluten.
No brown rice? Use white rice, long-grain rice, or even old rice for an extra crispy finish.
Step-by-Step Instructions
1. Crisp the Rice
Preheat your oven to 400°F.
In a large mixing bowl, stir together gochujang, sesame oil, and soy sauce.
Add the brown rice, making sure it’s well coated.
Spread the rice onto a baking sheet lined with parchment paper in an even layer.
Bake for about 10-15 minutes, stirring occasionally, until crispy.
2. Make the Dressing
In a small bowl, whisk together honey, soy sauce, tahini, lime juice, and water.
It will start lumpy. Just keep stirring. It will smooth out.
3. Assemble the Salad
In a large bowl, toss together peas, cucumber, green onions, avocado, mint, and cilantro.
Add the crispy rice.
Drizzle over the dressing and toss until everything is evenly coated.
Tips for Making this Recipe Shine
Use leftover rice. Fresh rice has too much moisture and won’t crisp up properly. Dry next-day rice is perfect.
Want an extra crunch? Toss the crispy rice with some sesame seeds before serving.
Spice it up! A drizzle of chili oil or chili crunch takes this to another level.
Store leftovers in an airtight container and enjoy them the next day. It holds up surprisingly well.
FAQ
Can I make this ahead of time?
Yes! Crisp up the rice and store it separately in an airtight container. Toss everything together when you’re ready to eat.
Can I use a different type of rice?
Absolutely. Jasmine rice, short grain, or even sushi rice all work. Just make sure it’s cold and dry before crisping it up.
Is this spicy?
Mildly! The gochujang brings a gentle heat, but you can amp it up with chili crisp or chili paste.
Can I add protein?
Yep! If you want to keep it healthy plant-based, add some crispy tofu or edamame. If you’re not vegan, some grilled chicken would be great.
Ready to Make Your Own?
This is one of those recipes that feels fancy but takes minimal effort. It also makes for a great side dish to just about any main course.
Have you made this dish? If so, we’d love to hear about it in the comments! Did you customize it for your personal tastes? Share with us and the whole Steamy Fam what you changed up to make it shine, so we can all get inspired!
Crispy brown rice meets a medley of peas, avocado, cucumber, and herbs, all tossed in a creamy, tangy tahini-lime dressing. Packed with bold flavors and nutrient-rich ingredients, this easy, plant-based dish is perfect for meal prep or a light, satisfying meal.
Coursedinner, lunch, Side Dish
CuisineAsian
Keywordhealthy, rice, vegetarian, wellness
Prep Time15 minutesminutes
Cook Time20 minutesminutes
Total Time35 minutesminutes
Servings4people
Calories645kcal
Ingredients
For the Rice
2cupsbrown ricecooked and cooled (or better yet, leftover!)
2tspGochujang
2tbspsesame oil
2tbspsoy sauce
For the Salad
1cuppeassteamed
1Persian cucumberchopped
3green onionsfinely sliced
1avocadodiced
¼cupmintchopped
¼cupcilantrochopped
For the Dressing
1tbsphoney
2tbspsoy sauce
¼cupTahini
¼cuplime juice
¼cupwater
Instructions
Preheat oven to 400F. In a bowl, combine the gochujang, sesame oil, and soy sauce. Add in the rice and mix it all together.
Spread it onto a lined sheet pan and place in the oven to crisp up for 15 - 20 minutes. Every now and then use a spoon or spatula to turn the rice and spread it out again.
Make the dressing by mixing the honey together with the soy sauce, tahini, lime juice, and water. Mix until smooth. (It will start off lumpy, but keep going!)
Add the gochujang rice to the salad bowl with the vegetables. Drizzle the dressing over the salad and toss everything together gently until evenly coated.
Le Creuset Stoneware French Press is a high-quality coffee maker made from durable stoneware material that can keep coffee hot for longer and add a touch of elegance to any kitchen. Good luck to all the participants!
About the Le Creuset Stoneware French Press
Premium stoneware is designed for everyday use.
Colorful glaze is nonporous, non-reactive and resistant to chips, scratches and stains.
Virtually nonstick glazed surface easily releases food for quick clean-up, and resists cracking and crazing.
Superior heat retention keeps food warm or cold for serving.
Safe for freezer, oven, microwave, broiler, dishwasher and metal utensils.
The French Press is one of the easiest methods to make great tasting coffee at home. Coarsely ground coffee beans or loose tea leaves are steeped in boiling water, and then filtered away by plunging the mesh sieve through the press. Crafted from premium stoneware for excellent heat retention, the Le Creuset French Press is finished with a vibrant glaze which is easy to clean, dishwasher-safe, and resistant to chips, scratches and stains.
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Bland. Mushy. The sad, neglected cousin of more thrilling breakfasts. But this? This is oatmeal revitalized! Succulent, caramelized apricots roasted with cinnamon and date syrup. Creamy, spiced oats with ashwagandha, the ancient adaptogen that basically says, “Have several seats, stress.” And to finish it off? A drizzle of tahini, crunchy pistachios, and a spoonful of creamy yogurt.
This bowl is warm, comforting, and makes you feel like you’ve got your life together (even if you don’t).
Why This Recipe Works
Naturally Sweet & Caramelized Goodness: Roasting apricots brings out their natural sweetness, and every bite is ridiculously good.
Adaptogenic Benefits: Ashwagandha is great for stress relief and energy support (mornings are tough).
Creamy, Dreamy Texture: Almond milk, tahini, and slow-simmered oats.
Nutrient-Rich: Packed with fiber, healthy fats, and plant-based protein to keep you satisfied for hours.
Balanced Flavors: Sweet roasted fruit, nutty tahini, warm spices, and creamy yogurt. It all just works.
Beneficial Ingredients
Apricots: Apricots are high in vitamin A, fiber, and antioxidants, which aid digestion, skin health, and immunity. Roasting them brings out their natural sugars, and they become jammy, caramelized goodness.
Ashwagandha: This adaptogen has been used for centuries to calm stress and anxiety, support brain function, and even boost energy. Mixing it into oatmeal? Genius!
Oats: Oats are a fiber superfood. They help you stay satiated and promote gut health. They’re also high in beta-glucans, which can reduce cholesterol and regulate blood sugar.
Tahini: Tahini is sesame seed paste, rich in healthy fats, calcium, and antioxidants. It gives an unexpected (but wonderful) creaminess to the oats and the toppings.
Pistachios & Hemp Seeds: Both are rich in plant-based protein, essential fatty acids, and a satisfying crunch. And pistachios are that beautiful green color that makes your breakfast look fancy.
Greek Yogurt: Balances the sweetness with a touch of sourness and a serving of gut-loving probiotics and extra protein to keep you fueled.
Ingredients
For the Roasted Apricots:
3 large apricots, halved and pitted
½ tsp cinnamon
2 Tbsp date syrup or maple syrup
For the Oats:
1 cup rolled oats
2 Tbsp ashwagandha
2 cups unsweetened almond milk
2 tsp tahini
2 Tbsp date syrup or maple syrup
¼ tsp cardamom
Pinch salt
For the Toppings:
2 tsp tahini
1 Tbsp hemp seeds
2 Tbsp toasted pistachios, crushed
1 tsp date syrup or maple syrup
¼ cup Greek yogurt or plant-based yogurt
Substitutes & Swaps
No apricots? Try peaches, nectarines, or roasted apples.
No ashwagandha? Skip it or replace with a mushroom powder like reishi if you still want an adaptogenic kick.
No tahini? Almond butter or peanut butter also work!
Dairy-free? Substitute coconut or almond yogurt for Greek yogurt.
Need more protein? Add a scoop of vanilla protein powder or collagen before serving.
Step-by-Step: How to Make the Best Oatmeal Ever
Step 1: Roast the Apricots
Preheat the oven to 350°F. Halve and pit the apricots, then arrange them cut-side up on a baking sheet. Drizzle with cinnamon and date syrup (or maple syrup). Roast for 20-25 minutes, or until tender, golden, and caramelized.
Step 2: Cook the Oats
In a medium saucepan, stir together the rolled oats, ashwagandha, almond milk, tahini, date syrup (or maple syrup), cardamom, and salt. Bring to a low simmer over medium heat, stirring occasionally. When the oats begin to absorb the liquid, lower the heat and cook for 5-7 minutes, until soft and creamy. If it becomes too thick, add a little almond milk to thin it out.
Step 3: Assemble
Spoon the oatmeal into bowls. Top with roasted apricots (don’t forget the syrupy juices!). Drizzle with tahini and a little extra syrup. Add hemp seeds and crushed toasted pistachios. Top with a dollop of Greek yogurt for a creamy contrast.
Tips
✔ Don’t forget to roast the apricots. It’s the key to the taste and texture.
✔ Tweak sweetness to your liking. If you prefer it sweeter, add a little more syrup.
✔ Prep ahead. Cook the oats and roast the apricots ahead of time. Reheat with a little almond milk.
✔ Personalize the toppings. Sprinkle coconut flakes, fresh berries, or your choice of nuts for added crunch.
✔ Choose good quality ashwagandha. Some brands are earthy (not in a good way). Choose a light, good quality powder.
FAQs
Can I prepare this in advance? Yes! Keep the oatmeal and roasted apricots in the fridge separately. Warm the oats with a little almond milk and top with the toppings fresh.
What if I don’t have ashwagandha? Don’t worry. It’s still tasty without it! If you’re looking for a wellness boost, but don’t have ashwagandha, maca powder or cinnamon works well too.
Can I use steel-cut or quick oats instead? You can, but the cooking time will be different. Steel-cut oats take about 20-25 minutes to cook, while quick oats cook in 2-3 minutes but won’t be as creamy.
Is this gluten-free? Yes. Just make sure your oats are gluten-free certified if you are gluten-sensitive or allergic.
A Bowl Worth Waking Up For
How often do you get to enjoy a breakfast that’s comforting, filling, and full of ingredients that actually do something for your body?
And if you liked this recipe, let us know below. We would also love to know if you customized it to make it your very own! Share your tips and tricks with the rest of the Steamy Fam in the comments!
This roast apricot and ashwagandha oatmeal is a cozy, nutrient-packed breakfast that’s anything but boring. Juicy roasted apricots caramelized with cinnamon and date syrup take the spotlight, while creamy ashwagandha-infused oats bring stress-relieving benefits and a warm, spiced flavor. Topped with tahini, pistachios, hemp seeds, and Greek yogurt, this bowl is rich, satisfying, and packed with plant-based protein and healthy fats.
CourseBreakfast
CuisineAmerican
Keywordadaptogenic, oatmeal
Prep Time10 minutesminutes
Cook Time30 minutesminutes
Total Time40 minutesminutes
Servings2people
Calories886kcal
Ingredients
For the Roasted Apricots
3large apricotshalved and pitted
½tspcinnamon
2tbspdate syrupor maple syrup
For the Oats
1cuprolled oats
2tbspashwagandha
2cupsunsweetened almond milk
2tsptahini
2tbspdate syrupor maple syrup
¼tspcardamom
1pinchsalt
For the Toppings
2tsptahini
1tbsphemp seeds
2tbsptoasted pistachioscrushed
1tspdate syrupor maple syrup
¼cupGreek yogurtor plant-based yogurt
Instructions
Preheat the oven to 350°F. Halve and pit the apricots, placing them on a baking sheet with the cut side facing up. Drizzle the apricots with cinnamon and your choice of date syrup or maple syrup. Roast in the preheated oven for 20-25 minutes, or until the apricots are tender and slightly caramelized. Set aside.
In a medium saucepan, combine the rolled oats, ashwagandha, almond milk, tahini, date syrup or maple syrup, cardamom, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
Once the oats start to absorb the liquid, reduce the heat to low and cook for 5-7 minutes, or until the oats are soft and creamy. If the oatmeal becomes too thick, you can add a splash of almond milk to reach your desired consistency.
Spoon the cooked oatmeal into bowls. Top with the roasted apricots, drizzle with tahini, and syrup, sprinkle with hemp seeds, and crushed toasted pistachios, and finish with a dollop of Greek yogurt. Enjoy!
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