Mediterranean Rice Bowl (Printer-friendly)
Fluffy rice with crisp vegetables, hummus, and lemon-tahini dressing
# What You'll 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. Fluff with a fork and set aside.
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 needed.
03 - Divide the cooked rice evenly among four serving bowls, creating a bed for the toppings.
04 - Organize cherry tomatoes, cucumber, bell pepper, red onion, and spinach in sections around the rice in each bowl.
05 - Top each bowl with chickpeas, Kalamata olives, crumbled feta cheese, and a generous dollop of hummus.
06 - Drizzle the lemon-tahini dressing over each bowl.
07 - Sprinkle fresh parsley over the bowls and serve with lemon wedges on the side.
# Expert Advice:
01 -
- You can prep everything in about 40 minutes, but the leftovers taste even better the next day
- Every bite hits different textures and flavors, from creamy hummus to crisp vegetables
02 -
- The dressing thickens as it sits, so add water right before serving if needed
- Warm rice absorbs the dressing better than cold, so dont let it cool completely
03 -
- Toast the chickpeas in the oven for 15 minutes at 400F for extra crunch
- Make double the dressing and keep it in the fridge for quick salads all week