Spring Veggie and Brown Rice Bowl with Lemon Tahini Dressing
A vibrant and nutritious bowl filled with fresh spring vegetables, hearty brown rice, and a zesty lemon tahini dressing. Perfect for a wholesome meal any day of the week!
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Ingredients
Yields 4 servings
- (1 cup) brown rice
- (2 cups) water
- (1) medium zucchini, diced
- (1 cup) asparagus, trimmed and cut into 1-inch pieces
- (1 cup) cherry tomatoes, halved
- (1 cup) bell pepper, diced
- (1 cup) spinach, chopped
- (1 tablespoon) olive oil
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 cups) tahini
- (2 tablespoons) lemon juice
- (1 tablespoon) honey
- (2 tablespoons) water
- (1 clove) garlic, minced
- (1/4 teaspoons) cumin
- (1/4 teaspoons) paprika
Instructions
- 1
In a medium saucepan, combine 1 cup brown rice and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.
- 2
While the rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium zucchini, diced, and sauté for 3-4 minutes until slightly softened.
- 3
Add 1 cup asparagus, 1 cup cherry tomatoes, and 1 cup bell pepper to the skillet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for an additional 5-7 minutes until vegetables are tender but still crisp.
- 4
Stir in 1 cup chopped spinach and cook for another 1-2 minutes until wilted. Remove from heat and set aside.
- 5
In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons lemon juice, 1 tablespoon honey, 2 tablespoons water, 1 clove minced garlic, 1/4 teaspoon cumin, and 1/4 teaspoon paprika until smooth. Adjust consistency with more water if necessary.
- 6
To assemble the bowls, divide the cooked brown rice among 4 bowls. Top with the sautéed vegetables and drizzle with the lemon tahini dressing. Serve warm.
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