Brown Rice Veggie Bowl

A nourishing, build-your-own bowl loaded with roasted vegetables, creamy avocado, and a simple lemon-tahini drizzle. Our Organic Long Grain Brown Rice adds hearty texture and whole-grain nutrition to every bite.

Ingredients

For the rice

• 2 cups 4 Sisters Organic Long Grain Brown Rice
• 4 cups water
• ½ tsp salt

For the roasted vegetables

• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• ½ tsp garlic powder
• Salt and pepper to taste

Toppings

• 2 ripe avocados, sliced
• ¼ cup crumbled feta (optional)
• Fresh cilantro or parsley

Lemon-tahini dressing

• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• 3–4 tbsp water (to thin)
• Salt to taste

Instructions

1. Cook rice: combine rice, water, and salt in a saucepan. Bring to a boil, reduce to low, cover, and cook 40 minutes. Remove from heat and steam 5 minutes covered. Fluff with a fork.
2. While rice cooks, preheat oven to 425°F. Toss zucchini, bell pepper, tomatoes, and chickpeas with olive oil, cumin, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer.
3. Roast for 20–25 minutes, stirring once halfway, until vegetables are tender and edges are caramelized.
4. Whisk together all dressing ingredients, adding water tablespoon by tablespoon until pourable. Taste and adjust salt.
5. Assemble bowls: spoon rice into four bowls, top with roasted vegetables and chickpeas, avocado slices, and feta. Drizzle generously with lemon-tahini dressing. Garnish with fresh herbs.

Tips

• Roast a double batch of vegetables on Sunday for easy weekday lunches.
• The dressing keeps in the fridge for up to 5 days.
• Add a fried or soft-boiled egg for extra protein.