Mediterranean Rice Bowl with White Beans and Roasted Vegetables

This vibrant Mediterranean Rice Bowl combines fluffy rice with creamy white beans, roasted eggplant, and colorful peppers. Enhanced with zesty lemon and garlic, this dish is both hearty and refreshing, making it a perfect balanced meal. It's vegetarian and packed with nutritious ingredients, ensuring a delightful dining experience.

Ingredients:

• 1 cup rice (preferably basmati or jasmine)
• 1 lemon (zested and juiced)
• 2 medium tomatoes, diced
• 1 can (15 oz) white beans, drained and rinsed
• Salt, to taste
• Pepper, to taste
• 1 green pepper, diced
• 1 red pepper, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 green onions, sliced
• 1 medium potato, diced
• 1 medium eggplant, diced
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a pot, cook the rice according to package instructions. Set aside once done.
3. In a large bowl, toss the diced eggplant, potato, green pepper, red pepper, and onion with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
4. Roast the vegetables in the oven for about 25-30 minutes, or until they are tender and slightly caramelized.
5. In a skillet, heat a bit of olive oil over medium heat and sauté the minced garlic until fragrant (about 1 minute).
6. Add the diced tomatoes and white beans to the skillet, and cook for another 5-7 minutes, stirring occasionally.
7. Mix in the cooked rice, lemon zest, and lemon juice, and season with salt and pepper to taste.
8. Once the roasted vegetables are done, gently fold them into the rice mixture.
9. Serve warm, garnished with sliced green onions.