This Mediterranean rice bowl is colorful and beautiful. This bowl is well balanced because it includes protein from the chickpeas and feta cheese crumble. You get your carbs from the perfectly cooked brown or white rice (chef’s choice) and it’s loaded with all the veggies you need including roasted red peppers, artichoke, cucumber, olives, and tomatoes. You can also add in any protein sources or veggies that your heart desires.
Mediterranean Rice Bowl
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Loading...Ingredients
- 1 cup cooked brown rice
- 1 15 oz. can chickpeas
- 1 15 oz. can artichoke hearts (I used the marinated jarred one from Trader Joe's)
- jarred roasted red peppers, diced
- cherry tomatoes
- cucumber
- kalamata olives
- feta cheese, vegan or regular
- parsley, optional
- LEMON VINAIGRETTE
- 4 tablespoons lemon juice
- 1/3 cup olive oil
- 1 garlic clove, minced
- 1/2 tablespoon dijon mustard
- 1 tablespoon honey or agave
- salt & pepper
Instructions
Cook brown according to the package instructions.
While the rice cooks, prepare all of the vegetables. By cutting the tomatoes, cucumbers, roasted red peppers, artichokes.
Drain and rinse the chickpeas.
Combine all of the vinaigrette ingredients in a small jar. Tightly screw on the lid and shake until dressing is combined.
Add rice to a large mixing bowl and toss with all of the veggies and chickpeas. Add a pinch of salt and pepper to taste.
Serve a desired amount and drizzle with the vinaigrette and top with feta cheese and parsley. It is best to keep the rice mixture and vinaigrette separate. Add the vinaigrette right before eating. Enjoy!
