Mediterranean Rice Bowl (Printable View)
Fluffy rice with fresh vegetables, chickpeas, olives, feta, and creamy hummus topped with zesty lemon-tahini dressing.
# Ingredient List:
→ 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 and 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
# How to Make It:
01 - Combine rice, water, and salt in a saucepan. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 to 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 needed to achieve a pourable texture.
03 - Divide the cooked rice evenly among four serving bowls, spreading it across the bottom of each bowl to create the base layer.
04 - Organize 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 placed centrally.
06 - Drizzle the lemon-tahini dressing evenly over each bowl. Garnish with chopped fresh parsley and serve with lemon wedges on the side for additional brightness.
# Expert Suggestions:
01 -
- Everything can be prepped ahead, making it perfect for those weeks when cooking feels like a chore but you still want to eat something that makes you feel good
- The lemon-tahini dressing is the kind of sauce you'll want to put on everything—salad, roasted vegetables, or straight off the spoon
02 -
- The dressing thickens as it sits, so make it right before serving or keep a little extra water handy to thin it out
- Room temperature vegetables taste significantly better than cold ones straight from the refrigerator
03 -
- Toast your chickpeas in a dry pan for 5 minutes before adding them to the bowl—it adds the most incredible crunchy texture
- The dressing makes enough for four generous servings, but I always recommend making extra because it's perfect on roasted vegetables or as a dip the next day