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4.89 from 9 votes
Servings:4 large salads
Copycat Starbucks Hearty Veggie & Brown Rice Salad Bowl
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
This Copycat Starbucks Hearty Veggie and Brown Rice Salad Bowl is a great, tasty choice for those of you that are conscious about eating only the freshest and most nutritious foods.
For the
  • 6-9 cups kale and red cabbage or greens of choice I used kale and red spinach found at Trader Joe's
  • 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 (I used steamed baby beets from Trader Joe's, found in the produce department)
  • 1/2-1 cup fresh garden peas I used fresh garden peas from the produce section at Trader Joe's. You can use frozen or canned peas.
For the Lemon Tahini Dressing:
  • 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
  1. Cook brown rice according to package directions and roast cubed squash and broccoli florets at 425 degrees F. for about 25-30 minutes.
  2. Meanwhile, prepare greens and whisk together dressing ingredients.
  3. 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!
Recipe Notes

*sweet potato would be a great option too
**The amounts of vegetables used in the salad are suggested and the measurements I use to make this salad. Feel free to use however much of each vegetable you like. If you prefer, you can even replace the vegetables listed for other favorites or leave them out completely. Quinoa could be used instead of brown rice.
***Recipe inspired by Starbucks.

Author: Kim

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