Mediterranean Rice Bowl (Print Version)
Fluffy rice with fresh vegetables, chickpeas, olives, feta, hummus, and tangy 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
# Step-by-Step Guide:
01 - Combine rice, water, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15–20 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 - 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. Set aside at room temperature.
03 - Halve the cherry tomatoes. Dice the cucumber and red bell pepper into ½-inch pieces. Finely slice the red onion into thin strips. Rinse and pat dry the baby spinach or mixed greens.
04 - Open the can of chickpeas and pour into a colander. Rinse thoroughly under cold running water for 30 seconds. Shake well to remove excess liquid and set aside.
05 - Divide the cooked rice evenly among four serving bowls, creating a bed in the center. Arrange the cherry tomatoes, cucumber, bell pepper, red onion, and spinach in sections around the rice.
06 - Top each bowl with an equal portion of chickpeas, Kalamata olives, and crumbled feta cheese. Add a generous dollop of hummus to the center of each bowl.
07 - Drizzle the lemon-tahini dressing evenly over all four bowls. Sprinkle with chopped fresh parsley and serve immediately with lemon wedges on the side.
# Expert Suggestions:
01 -
- Everything can be prepped ahead so assembly takes literally minutes when hunger strikes
- The combination of warm rice and cold crisp vegetables is deeply satisfying
- You can customize every bowl to please even the pickiest eaters at your table
02 -
- The tahini dressing will seem too thick at first but keep whisking and it will suddenly turn perfectly creamy
- Room temperature rice absorbs the dressing better than piping hot rice which can make greens wilt too much
03 -
- Taste your tahini before making the dressing since some brands are more bitter than others
- Salt the rice water generously because underseasoned rice cannot be fixed later