Vegan Biryani Salad

Vegan Biryani Salad - a healthy, vibrant salad inspired by a classic Indian rice dish. A perfect vegetarian and gluten-free main or side dish.

Prep Time10

Cook Time20

Course: Dinner

Cuisine: Indian

Keyword: butternut squash, lentils, rice, vegan

Servings: servings

Calories: 96kcal

Author: Lora

1 cup uncooked lentils I used brown (use green, if you have)
1 bay leaf
2 Tablespoons plus 1/2 teaspoon sea salt divided
1 medium summer squash cut lengthwise into 1/2-inch-thick pieces
1 red onion cut into 1/2-inch rounds
2 Tablespoons curry powder
3 Tablespoons extra-virgin olive oil divided
1 Tablespoon coconut oil
1 cup raw peanuts unsalted
½ cup chopped dried apricots chopped (use dried peaches if you have instead of apricots)
¼ cup chopped dried papaya
3 cups cooked basmati or jasmine rice
⅓ cup fresh lemon juice
½ teaspoon black pepper
1 bunch fresh cilantro chopped
1 bunch scallions chopped
1 cup crispy fried onions or fried shallots for garnish

Combine lentils, 3 cups water, bay leaf, and 1 tablespoon salt in a medium saucepan; bring to a boil over medium-high. Reduce heat to medium-low, cook until lentils are tender, 18 to 20 minutes. Remove the bay leaf. Drain and cool.
While the lentils are simmering, heat up a grill pan. I use a medium size one that I use on top of my stove. In a small bowl, add the squash, red onion, curry powder, 1 teaspoon salt, 1 tablespoon of olive oil. Toss it all together.
Place squash and onion pieces on the heated up grill pan.
Grill the pieces until they are tender and slightly charred on both side (you don’t want them burned).
When the squash and onion are ready, remove from grill pan. Cut them into bite size pieces; set aside.
In a small skillet, heat 1 tablespoon coconut oil (you could use olive oil if you don't have coconut oil) in a large skillet over medium-low. Add peanuts and dried fruit and cook, stirring around so pieces don’t burn, for about 5 minutes. Season with 1/2 teaspoon salt.
Place rice in a large bowl or serving platter, breaking up any large clumps (if there are any) with a spoon (or use your clean hands).
Drizzle with remaining olive oil (1-2 tablespoons)and season with 1 teaspoon salt and pepper. Toss to combine.
Gently fold in cooked lentils, squash, red onion, cashews, fruit, and fresh lemon juice; check seasoning and add more salt and pepper, if needed.
Fold in cilantro and scallions.
Garnish with fried onions or shallots, if using. Enjoy!

Lentils: If you have leftover cooked lentils, they would be perfect to use for this. You could also use leftover cooked chickpeas. Canned lentils or chickpeas would also be fine.
Rice: Leftover cooked rice is best for this recipe. If you have to cook the rice the same day, be sure to let it cool down.
Squash: Summer squash or butternut squash is fine. If you happen to have any leftover cooked squash from meal prep, it would be perfect to add into this recipe.
Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. I would not freeze this salad.