Mediterranean Vegetable Rice Bowl

This Mediterranean Vegetable Rice Bowl combines the wholesome flavors of traditional rice dishes with a vibrant twist. Featuring seasoned basmati rice topped with roasted vegetables, fresh herbs, and a drizzle of tahini sauce, this dish is both hearty and refreshing. It's a perfect balance of textures and tastes, making it suitable for vegetarians and gluten-free diets.

Ingredients:

• 1 cup basmati rice
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 1 tablespoon lemon juice
• Water as needed

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a baking dish, toss the diced red bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, oregano, garlic powder, salt, and pepper.
3. Roast the vegetables in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
4. Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a saucepan, bring the vegetable broth to a boil.
5. Add the rice to the boiling broth, reduce heat to low, cover, and simmer for 15 minutes or until the rice is fluffy and the liquid is absorbed.
6. In a small bowl, whisk together tahini, lemon juice, and a little water to reach desired consistency for the sauce.
7. Once the rice and vegetables are cooked, assemble the bowls by placing a serving of rice at the base, topping it with roasted vegetables, and drizzling with tahini sauce.
8. Garnish with fresh parsley before serving.