Yield: 2 people
Crispy Rice Bowl
Packed with warm crispy rice, soft creamy feta cheese, dark leafy greens, and a delicious tahini sauce. This crispy rice bowl is the perfect easy weeknight meal. All you need are a handful of ingredients, one pan, and less than 30 minutes for this dish to come together!
Ingredients
- 2 tbsp olive oil
- 1 head broccoli
- 1 zucchini
- 1 handful arugula
- 1 cup cooked rice
- 3-4 oz sheep's milk feta
Lemon Tahini Sauce
- ¼ cup tahini
- ½ lemon, juice
- ½ tsp garlic powder
- ½ tsp onion powder
- salt, to taste
- water, to thin sauce
Instructions
- Bake the veggies. Preheat oven to 425. Season broccoli and zucchini with olive oil and salt. Spread on baking sheet. Cook for about 15-20 minutes.
- Make the tahini sauce. Mix all of the ingredients until fully combined. I add seasonings to taste - start with a little bit of each and play around to get the perfect flavor for you. Slowly add cold (this matters) water until it reaches the desired consistency. About 1-2 tbsp.
- Make the crispy rice. In the last 5 minutes of baking start cooking the rice. Heat a skillet with tbsp of olive oil (or butter which adds amazing flavor) at a medium high heat. Once oil gets hot add in rice (it should sizzle). Cook rice for about 3-5 minutes.
- Add the veggies. Once the rice is nice and crispy, add in the roasted veggies and arugula.
- Mix in feta. Sprinkle the skillet with feta then mix it all together to get it creamy.
- Serve & enjoy! Remove from heat and serve into a bowl. Drizzle with lemon tahini sauce and some more feta. Serve with chicken or tofu for added protein.
Notes
- Cook the rice ahead of time and store in an airtight container in the fridge. When it's time to make the bowl pull it out and toss it in a skillet with olive oil to crisp it up!
- When making the rice crispy make sure to heat oil in a pan at a high heat. Once the oil is hot, add the rice (it should sizzle when it lands in the skillet).
- Throw in whatever veggies you have on hand! This dish is super versatile. Brussels sprouts, asparagus, kale, etc would be delicious.
- Serve with protein of choice. I like having this with grilled chicken or a piece of grilled fish.
- As the dressing starts to come together, the tahini will seize up, and the sauce will thicken. Don’t worry about it! It’s totally normal. Keep whisking, and you’ll have a smooth, creamy tahini salad dressing in no time.
- Store in an airtight container in the fridge for up to 4-5 days.
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