Rainbow Pantry Veggie Bowl with Lemon-Tahini Drizzle
A vibrant, satisfying bowl built from canned beans, rice, and whatever fresh vegetables you have on hand. It's quick, endlessly adaptable, and perfect for using up odds and ends in the fridge and pantry.
Ingredients
Pantry
- 1.5 cups rice
- 4 tablespoons olive oil
- 1 teaspoon salt
Other
- 3 cups vegetable broth or water
- 1 can (15 oz) canned chickpeas
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 medium carrots
- 1 medium cucumber
- 1 cup, shredded red cabbage
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2-3 tablespoons water
- 1 tablespoon, optional sesame seeds
Produce
- 0.5 teaspoon black pepper
- 1 large red bell pepper
- 1 cup, halved cherry tomatoes
- 1 clove, minced garlic
Steps
- 1
Rinse the rice and combine with vegetable broth or water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until tender and liquid is absorbed.
18 min timer - 2
While rice cooks, drain and rinse the chickpeas. Pat dry with a towel.
- 3
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add chickpeas, cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, for 8-10 minutes until crispy and golden.
10 min timer - 4
While chickpeas cook, julienne or grate the carrots, thinly slice the bell pepper and cucumber, shred the cabbage, and halve the cherry tomatoes.
- 5
In a small bowl, whisk together tahini, lemon juice, minced garlic, remaining 2 tablespoons olive oil, and enough water to reach a pourable consistency. Season with a pinch of salt.
- 6
Divide the cooked rice among four bowls. Arrange the crispy chickpeas, carrots, bell pepper, cucumber, cabbage, and cherry tomatoes in sections over the rice.
- 7
Drizzle each bowl generously with the lemon-tahini sauce, sprinkle with sesame seeds if using, and serve immediately.