Rice Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Colorful, hearty, and packed with bold flavor, this roasted vegetable salad is the kind of dish that makes plant-forward eating genuinely exciting. Sweet potato and beet cubes caramelize beautifully at high heat, while chickpeas turn golden and slightly crisp — all of it landing on a bed of peppery baby arugula that wilts just enough under the warm vegetables. The turmeric-lemon vinaigrette ties everything together with a bright, earthy kick from fresh lemon juice, ginger, and raw honey whisked into a silky emulsion. Crunchy dry-roasted walnuts add texture and richness that make every forkful feel satisfying and complete. For anyone navigating a grain-free or rice-free approach, this salad is a genuinely filling main that doesn't rely on any starchy filler to get there — the chickpeas and root vegetables do all the heavy lifting. It's the kind of recipe that looks impressive on the table but comes together on a single sheet pan with minimal fuss.
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 medium beets (about 10 oz total), peeled and cut into ¾-inch cubes
- 1 medium red onion, cut into 1-inch wedges
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp extra virgin olive oil, divided
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the vinaigrette
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small garlic clove, finely grated
- ¼ tsp salt
For the salad
- 5 oz baby arugula
- ⅓ cup dry-roasted walnuts, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chickpeas dry with paper towels — this helps them crisp in the oven.
- 2
Spread the sweet potato and beet cubes on one half of a large rimmed baking sheet and the red onion wedges and chickpeas on the other half. Drizzle all the vegetables with 3 tbsp olive oil, then sprinkle with the turmeric, cumin, salt, and black pepper. Toss each section briefly to coat, keeping the beets and sweet potatoes separate from the chickpeas so the beet color doesn't bleed.
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