This golden rice bowl combines za’atar-roasted chickpeas and broccoli with turmeric-spiced rice, creamy tahini-dill sauce, and tangy pickled onions. Ready in 35 minutes, it’s an easy vegan dinner with plant-based protein and fiber.
Ingredients
- 1 medium broccoli cut into florets
- 1 15-ounce can chickpeas drained and rinsed
- 2 tablespoons olive oil
- 2 tablespoons za’atar spice mix
- Fine sea salt
- 1 cup long-grain white rice rinsed
- 1¼ cups plus 3 tablespoons water
- ¾ teaspoon ground cumin
- ½ teaspoon ground turmeric
- Pinch of freshly ground black pepper
- ⅓ cup tahini see Heads-Up
- Juice of 1 lemon
- 1 garlic clove crushed to a paste
- 3 tablespoons fresh dill finely chopped
- 1 tablespoon agave or maple syrup
- ½ cup pickled red onions
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the broccoli and chickpeas on the prepared baking sheet. Drizzle with the oil, za’atar, and ½ teaspoon salt. Toss to coat.
- Roast for 18 to 22 minutes, until lightly browned.
- In a medium saucepan, combine the rice, 1¼ cups water, cumin, turmeric, pepper, and ½ teaspoon salt. Cover and bring to a boil. Reduce to a gentle simmer and cook for 12 to 15 minutes, until the water is absorbed. Let sit, covered, for 5 minutes before fluffing.
- In a small bowl, combine the tahini, lemon juice, garlic, dill, agave, the remaining 3 tablespoons water, and ⅛ teaspoon salt. Mix until smooth. The mixture might look thin at first, but keep mixing as it will continue to thicken. Taste and add more salt if desired.
- Serve the golden rice topped with roasted broccoli and chickpeas. Garnish with pickled onion and finish with a drizzle of tahini-dill sauce.
HEADS-UP: As always, I recommend golden tahini made from roasted sesame seeds, as its deeper, nuttier flavor really elevates the sauce compared to the paler kind made from raw seeds.