Mediterranean Rice Bowl

⭐️ Get Recipe: https://theplantbasedschool.com/mediterranean-rice-bowl/

Louise and I made this for lunch and immediately put it back on the table for dinner. That’s when you know a recipe’s a keeper.

This Mediterranean rice bowl starts as a tray of briam-style roasted vegetables — sweet potatoes, zucchini, chickpeas, tomatoes — all roasted together until tender and caramelised. Then you toss hot rice straight into the pan with feta, parsley and lemon so it picks up every bit of flavour.

▢1 pound sweet potatoes peeled
▢1 pound zucchini
▢1 red onion
▢1 can chickpeas drained and rinsed – 15 oz / 400 g can
▢1 can diced tomatoes drained slightly if very watery
▢3 tablespoons extra virgin olive oil
▢2 cloves garlic
▢2 teaspoons dried oregano
▢½ teaspoon dried thyme or rosemary
▢1 teaspoons salt + black pepper to taste
▢1 to 2 cups cooked rice
▢½ cup chopped parsley
▢½ cup feta cheese crumbled
▢½ cup Greek yogurt or more to taste
▢1 lemon for zest and juice