I like salad, but I often feel “cheated” (lol) when the main meal is a salad.
My solution to it is adding cooked rice to veggies.
Just having a little rice makes the salad so much more satisfying, in my opinion.
As you can see there are a lot of vegetables in this bowl, but the star of this salad is the roasted sweet potatoes.
Terry bought some at the local farmers market for me.
When I saw them, I was not very happy, because they did not look “pretty”.
They looked somewhat deformed and dirty still covered with dirt.
But what a surprise (or not so)!
These were the best sweet potatoes ever.
When I roasted them, they turned out perfectly sweet, and the texture was just right, not too wet or mushy.
I could have eaten a whole sheet panful of them as they were, without any dressing, sauce, syrup, or butter.
They were that good.
I was able to keep some of them for our lunch salad.
In this bowl are Japanese white rice, roasted sweet potatoes, avocado, tomatoes, persimmons, napa cabbage, and spinach.
This was served with lime tahini dressing (and soy sauce; I have to have soy sauce for my avocados! I think it’s a Japanese thing (lol).).
By the way, what do you use When you want to add an extra flavor or an extra richness (or fat) to enhance the flavor of your dish or make it a bit more interesting at the last minute.
Well, how about if you want to keep your dish plant-based?
As you can see already ↑, this is one of my favorite last minute flavor-enhancers: fried onion.
I keep a good quality can in my pantry.
I sprinkle it on salads, soup, and really anything!
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