Mediterranean Veggie Rice Bowls

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When you dig into one of these Mediterranean Veggie Rice Bowls, you’ll scoop up harissa chickpeas, fresh spinach, sauteed mushrooms and pan roasted red peppers. Feta cheese and kalamata olives will cling to all of that goodness to give it even more flavor. The lemon seasoned basmati brown rice will finish everything off nicely.

Ingredients

For the Rice:
1 C cooked brown basmati rice
1 tbsp lemon juice
¼ tsp extra virgin olive oil
salt and fresh ground pepper, to taste

For the Veggies:
2 tbsp extra virgin olive oil, divided
8 oz baby bella mushrooms, sliced
1 small red bell pepper, sliced
1 C of cooked chickpeas. I used reduced sodium, organic canned chickpeas
1 tbsp Harissa, plus more for garnish
3 C fresh baby spinach
Feta, kalamata olives, lemon wedges and fresh chopped oregano for garnish

Instructions

View the full recipe at Small Green Kitchen →