By Juanita Franco
Rinse the brown rice under cold water until the water runs clear. Cook the brown rice according to the package instructions or until tender. Once cooked, set aside and keep warm.
Preheat the grill or a grill pan over medium-high heat.
Slice the zucchinis and eggplants into 1/4-inch-thick rounds. Cut the red bell peppers into quarters, removing the seeds and stems.
In a large bowl, toss the sliced vegetables with 2 tbsp of olive oil, and season with 1/2 tsp salt and 1/2 tsp black pepper.
Grill the vegetables for about 4-5 minutes on each side, or until they are tender and have grill marks. Remove from the grill and set aside.
In a small bowl, mix the hummus with 2 tbsp of tahini, the juice of one lemon, remaining 1/2 tsp salt, and 1/2 tsp black pepper. Adjust seasoning to taste.
In a clean bowl, mix the cooked brown rice with the remaining 2 tbsp of olive oil and a pinch of salt and pepper.
Assemble the bowls: Start with a base of brown rice, arrange the grilled vegetables on top, and add a generous spoonful of hummus-tahini mix.
Drizzle the remaining hummus and tahini sauce over the vegetables and brown rice. Serve warm.
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By Juanita Franco
This Vegetarian Main Course Vegan Gluten-Free Dairy-Free recipe is ready in 45 minutes and features brown rice, zucchini, eggplant and other delicious ingredients. Contains 500 calories total.
Rinse the brown rice under cold water until the water runs clear. Cook the brown rice according to the package instructions or until tender. Once cooked, set aside and keep warm.
Preheat the grill or a grill pan over medium-high heat.
Slice the zucchinis and eggplants into 1/4-inch-thick rounds. Cut the red bell peppers into quarters, removing the seeds and stems.
In a large bowl, toss the sliced vegetables with 2 tbsp of olive oil, and season with 1/2 tsp salt and 1/2 tsp black pepper.
Grill the vegetables for about 4-5 minutes on each side, or until they are tender and have grill marks. Remove from the grill and set aside.
In a small bowl, mix the hummus with 2 tbsp of tahini, the juice of one lemon, remaining 1/2 tsp salt, and 1/2 tsp black pepper. Adjust seasoning to taste.
In a clean bowl, mix the cooked brown rice with the remaining 2 tbsp of olive oil and a pinch of salt and pepper.
Assemble the bowls: Start with a base of brown rice, arrange the grilled vegetables on top, and add a generous spoonful of hummus-tahini mix.
Drizzle the remaining hummus and tahini sauce over the vegetables and brown rice. Serve warm.
Calories per Serving: 500
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