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If you love salad, grains, or any type of “bowl” style meal, you are going to love these Mediterranean Brown Rice Bowls! Its rice topped with plenty of veggies and a lovely lemon-olive oil style dressing. It’s easy to make, healthy, has limited cooking requirements (only cook the rice) and tastes great…that checks off every box on my list. You can also customize the flavors within the salad and dressing. For example, if you don’t like roasted red peppers, use fresh bell peppers, or substitute edamame for the cucumber…you get the idea. Make each bowl your own!
The recipe can be found here.
Start by cooking the rice according to package instructions. Set aside to cool. I suggest using brown rice in this recipe, but you can use white rice or even quinoa if you prefer.
Next, prepare the toppings. Drain and rinse the chickpeas. Drain and chop the artichokes and roasted red peppers. Halve the tomatoes and olives. Chop the cucumber and parsley. And prepare any other ingredients you choose to add or substitutions you are making. Set all aside.
Then, Combine the lemon juice, olive oil, garlic, Dijon mustard, maple syrup, salt, and pepper in a salad shaker or mixing bowl. Shake or whisk to combine and set aside. I personally love to use a salad shaker because you can store any leftovers right in the shaker so you dirty less dishes and have a way to mix the dressing again before using as the contents will settle. I suggest starting with the quantity listed in the recipe for the dressing as well. We didn’t use all the dressing; I think a little goes a long way.
Now you are ready to assemble your bowls. Divide the rice evenly between 4 bowls. Evenly divide the rest of the ingredients (the toppings) between the 4 bowls. Drizzle the dressing over the top, start with about 1 Tbsp per bowl and add more as needed.
And finally, dig in! You want to serve these immediately, so the veggies don’t get soggy and to prevent the rice from absorbing all the dressing.
The recipe can be found here.
If you want to prepare this recipe and use it for lunches throughout the week, I would portion out the ingredients in containers but do not add the dressing until you are ready to eat. Use a small container to hold the dressing for each day to keep the ingredients fresh.
It’s super yummy, healthy, and a light and refreshing meal.
Happy Cooking!
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