A unique and tasty dish with no fuss, the Rice Bowl with Hummus and Cooked Vegetables is perfect for any occasion.
Few ingredients and few steps for a meat-free but complete dish, you can replace the vegetables with seasonal ones as you like and add raw vegetables like a lamb’s lettuce or arugula salad.
We used basmati rice, but if you prefer, you can use arborio or carnaroli, and you’ll see it will be appreciated by everyone.
Below you’ll find other tasty recipes to try, and then let’s go right under the photo to find out how to prepare the Rice Bowl with Hummus and Cooked Vegetables!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to Prepare the Rice Bowl with Hummus and Cooked Vegetables
- cup Basmati rice
- 1 ½ cups pumpkin
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- 2 pinches salt
- 5.3 oz red beets, cooked, boiled
- 4 oz cooked chickpeas (or canned)
- 2 pinches salt
- 1 clove garlic
- 2 tbsps lemon juice
- 1 tsp cumin
- 1.4 oz extra virgin olive oil
Preparation of Rice Bowl with Hummus and Cooked Vegetables
First, cook the rice in plenty of slightly salted water for the time indicated on the package.
Season it with salt, pepper, and a drizzle of extra virgin olive oil.
Meanwhile, prepare the hummus by blending the chickpeas with the oil, lemon juice, salt, pepper, and if you like, some cumin, the garlic clove, and a sprig of parsley.
Peel the pumpkin, remove the seeds and filaments, then cut it into small chunks. Cook it in a pan with a whole and crushed garlic clove and a little extra virgin olive oil until tender but still intact.
Slice the pre-cooked red beets into thin slices, season them with salt, pepper, and extra virgin olive oil, and assemble the Rice Bowl with Hummus and Cooked Vegetables, arranging them well distinct and separated so that everyone can take what they want from their plates.
You can drizzle everything with a swirl of extra virgin olive oil and decorate with sesame seeds, and if you prefer, you can replace one of the cooked vegetables with an equal amount of lamb’s lettuce or arugula seasoned with balsamic vinegar or lemon.
Storage, Tips, and Variations
You can prepare both the hummus and the cooked vegetables in advance and at the last minute cook the rice while reheating the vegetables in the pan so that you can serve everything hot as soon as the rice is cooked.
The cooked vegetables can be stored separately in airtight containers in the refrigerator for 2 days, the hummus can be stored in a bowl covered with plastic wrap for up to 3 days.
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