Mediterranean Vegetable Rice Bowl

This Mediterranean Vegetable Rice Bowl combines fluffy rice with a vibrant mix of seasonal vegetables, drizzled with a zesty lemon-tahini dressing. The dish balances traditional Mediterranean flavors with a creative twist, featuring roasted chickpeas for added protein and crunch. Perfect for a healthy and satisfying meal, this recipe is vegetarian, gluten-free, and packed with nutrients.

Ingredients:

• 1 cup basmati rice
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup spinach, roughly chopped
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tablespoons tahini
• 1 garlic clove, minced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a medium pot, combine the basmati rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and liquid is absorbed.
3. While the rice cooks, toss the chickpeas, diced red bell pepper, zucchini, and cherry tomatoes in olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 20-25 minutes until golden and slightly crispy.
4. In a small bowl, whisk together the lemon juice, tahini, minced garlic, and a pinch of salt until smooth. Adjust the consistency with water if necessary.
5. Once the rice is cooked, fluff it with a fork and stir in the chopped spinach until wilted.
6. To serve, place a generous scoop of the rice mixture in a bowl, top with the roasted vegetables and chickpeas, and drizzle with the lemon-tahini dressing. Garnish with fresh parsley.