Mediterranean Rice Bowl (Print Page)
Vibrant bowl with fluffy rice, crisp vegetables, hummus, and zesty lemon-tahini dressing.
# What You Need:
→ Rice Base
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - ½ teaspoon salt
→ Fresh Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1 cup red bell pepper, diced
07 - ½ cup red onion, finely sliced
08 - 1 cup baby spinach or mixed greens
→ Protein & Toppings
09 - 1 cup canned chickpeas, drained and rinsed
10 - ½ cup Kalamata olives, pitted and sliced
11 - ½ cup crumbled feta cheese
12 - ½ cup hummus
→ Lemon-Tahini Dressing
13 - 3 tablespoons tahini
14 - 2 tablespoons lemon juice
15 - 1 tablespoon olive oil
16 - 1 small garlic clove, minced
17 - 2 tablespoons water (plus more as needed)
18 - ¼ teaspoon salt
19 - ¼ teaspoon ground black pepper
→ Garnish
20 - 2 tablespoons fresh parsley, chopped
21 - Lemon wedges
# Directions:
01 - Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.
02 - Whisk together tahini, lemon juice, olive oil, minced garlic, water, salt, and pepper in a small bowl until smooth and creamy. Adjust consistency with additional water if desired.
03 - Divide the cooked rice evenly among four serving bowls, creating a base for the vegetables and toppings.
04 - Place cherry tomatoes, cucumber, bell pepper, red onion, and baby spinach in sections around the rice in each bowl for visual appeal.
05 - Top each bowl with chickpeas, Kalamata olives, crumbled feta cheese, and a generous dollop of hummus.
06 - Drizzle lemon-tahini dressing over each bowl. Garnish with fresh chopped parsley and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The lemon tahini dressing doubles as a dip for literally everything else in your fridge
- Everything can be prepped ahead so weekday lunches feel luxurious instead of rushed
02 -
- The dressing thickens in the refrigerator so thin it with a splash of water before serving leftovers
- Rice continues absorbing moisture so store components separately for the best texture next day
03 -
- Salt your vegetables lightly after cutting them to draw out excess moisture before assembling
- Double the dressing and keep it in the refrigerator for salads and roasted vegetables all week