Mediterranean Rice Bowl (Printable)

Fluffy rice paired with fresh vegetables, hummus, and tangy lemon-tahini dressing for a satisfying meal.

# 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

# How-To Steps:

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 to cool slightly.
02 - Whisk together tahini, lemon juice, olive oil, minced garlic, water, salt, and pepper in a small bowl until smooth and creamy. Add additional water 1 teaspoon at a time if dressing is too thick.
03 - Divide the cooked rice evenly among four serving bowls, creating a bed for the toppings.
04 - Place cherry tomatoes, cucumber, red bell pepper, red onion, and baby 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. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • The combination of warm fluffy rice and crisp cool vegetables creates the most satisfying texture contrast in every single bite
  • You can prep everything ahead of time and assemble these bowls in under five minutes for the easiest weekday lunches
  • The lemon-tahini dressing is secretly incredible on roasted vegetables, grain salads, and even as a dip for pita bread
02 -
  • Tahini dressing will seize and turn into a thick paste when you first add lemon juice—this is completely normal and just keep whisking until it smooths out
  • The dressing thickens as it sits in the refrigerator, so add an extra tablespoon of water before serving leftovers
  • Warm rice absorbs the dressing better than cold rice, so try to assemble bowls when the rice is freshly cooked or gently reheated
03 -
  • Mix a tablespoon of Greek yogurt into the dressing for an extra creamy and tangy variation that feels almost decadent
  • If taking these bowls for lunch, pack the dressing separately and drizzle right before eating to keep everything crisp and fresh

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