Mediterranean Rice Bowl (Print Version)
Fluffy rice with fresh 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 - 1/2 teaspoon salt
→ Fresh Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1 cup red bell pepper, diced
07 - 1/2 cup red onion, finely sliced
08 - 1 cup baby spinach or mixed greens
→ Protein and Toppings
09 - 1 cup canned chickpeas, drained and rinsed
10 - 1/2 cup Kalamata olives, pitted and sliced
11 - 1/2 cup crumbled feta cheese
12 - 1/2 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 - 1/4 teaspoon salt
19 - 1/4 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 over high heat, then reduce to low, cover tightly, and simmer for 15 to 20 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and set aside.
02 - In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, water, salt, and pepper until smooth and creamy. If the dressing is too thick, add additional water 1 teaspoon at a time until desired consistency is reached.
03 - Divide the cooked rice evenly among four serving bowls, spreading it across the bottom of each bowl.
04 - Place cherry tomatoes, cucumber, bell pepper, red onion, and spinach in sections around the rice in each bowl, creating a colorful arrangement.
05 - Top each bowl with chickpeas, olives, crumbled feta cheese, and a generous dollop of hummus.
06 - Drizzle the lemon-tahini dressing over each bowl. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
# Insider Tips:
01 -
- Everything comes together in under 40 minutes with mostly pantry staples
- The lemon-tahini dressing is honestly good enough to drink on its own
- You can prep all the components ahead and assemble when hunger strikes
02 -
- The tahini dressing will look separated and scary at first but keep whisking, it emulsifies
- Room temperature rice assembles more beautifully than hot rice which wilts the vegetables
- These bowls keep well for 2 days but pack the dressing separately to maintain texture
03 -
- Double the dressing and keep it in your fridge for salads and grain bowls all week
- Toast the chickpeas in the oven at 400°F for 20 minutes before adding for crispy contrast