Mediterranean Veggie Fiesta Rice Bowl with Guacamole & Black Beans

Mediterranean Veggie Fiesta Rice Bowl with Guacamole, Black Beans

Total Time: 45 minutes

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients

For the Rice:

1 cup basmati or jasmine rice

2 cups water or vegetable broth

1 tbsp olive oil

1 garlic clove, minced

½ tsp dried oregano

Zest of 1 lemon

Salt to taste

For the Roasted Veggies:

1 red bell pepper, chopped

1 zucchini, chopped

1 red onion, sliced

1 cup cherry tomatoes

1 tbsp olive oil

1 tsp paprika

Salt and pepper, to taste

For the Black Beans:

1 (15 oz) can black beans, rinsed and drained

½ tsp ground cumin

¼ tsp smoked paprika

1 tsp olive oil

Salt to taste

For the Sautéed Spinach & Mushrooms:

1 tbsp olive oil

2 cups baby spinach

1 cup sliced mushrooms (button or cremini work well)

2 garlic cloves, minced

Salt and pepper, to taste

Optional: pinch of chili flakes

For the Guacamole:

2 ripe avocados

Juice of 1 lime

1 garlic clove, minced

Salt and pepper, to taste

Optional: diced red onion, chopped cilantro, chopped tomato

Optional Toppings:

Crumbled feta or vegan feta

Pickled onions or olives

Tahini drizzle or Greek yogurt

Fresh parsley or cilantro

Lemon or lime wedges

Instructions

Cook the Rice

In a saucepan, heat olive oil and sauté garlic for 30 seconds.
Add rice, oregano, lemon zest, and water or broth.
Bring to a boil, then cover and simmer on low for 15 minutes until fluffy. Season with salt.

Roast the Veggies

Preheat oven to 200°C (400°F).
Toss bell pepper, zucchini, onion, and cherry tomatoes with olive oil, paprika, salt, and pepper.
Roast on a tray for 20–25 minutes, flipping halfway through.

Warm the Black Beans

In a skillet, heat olive oil. Add black beans, cumin, smoked paprika, and a pinch of salt.
Cook for 3–4 minutes until heated through and seasoned.

Sauté Spinach & Mushrooms

Heat olive oil in a skillet over medium heat.
Add mushrooms and cook for 5–6 minutes until browned.
Add garlic and sauté for 30 seconds.
Add spinach and cook until wilted (1–2 minutes).
Season with salt, pepper, and optional chili flakes.

Make the Guacamole

Mash avocados with lime juice, garlic, salt, and pepper.
Add optional onion, cilantro, or tomato if desired.

Assemble the Bowls

Start with a base of rice. Add roasted veggies, black beans, sautéed spinach-mushroom mix, and a scoop of guacamole.
Top with feta, pickled onions, or tahini/yogurt drizzle if desired.

Serve

Garnish with fresh herbs and lemon or lime wedges. Serve warm or at room temperature.

Tips

Batch-Roast Veggies Ahead
Roast a larger batch of veggies and store extras in the fridge for quick bowl assembly all week long.

Use a Rice Cooker or Instant Pot
To save time, cook rice in a rice cooker or pressure cooker. Infuse with broth and lemon zest for added flavor.

Prep in Layers
Assemble your bowls in meal-prep containers with rice at the bottom, followed by veggies and beans. Keep guacamole separate to add fresh before eating.

Keep Guacamole Bright
Add lime juice and store with the pit in the bowl, tightly wrapped, to slow browning.

Balance the Bowl
Include something creamy (guacamole), hearty (beans), fresh (herbs), and crunchy (pickled onions or nuts/seeds) for a satisfying, textured meal.

Serve Warm or Cold
This bowl is excellent both hot and at room temperature—great for picnics or work lunches.

Variations:

Switch the Grain
Try quinoa, farro, couscous, or brown rice instead of white rice for variety or added nutrition.

Add Protein
Include grilled chicken, lemon-oregano shrimp, or falafel for more protein. A soft-boiled egg also works beautifully.

Make it Vegan or Dairy-Free
Skip the feta or use a dairy-free cheese alternative. Stick to plant-based toppings like tahini instead of yogurt.

Add Crunch
Toss in roasted chickpeas, sunflower seeds, or chopped toasted almonds for crunch and texture.

Swap the Beans
Use chickpeas, white beans, or lentils if black beans aren’t available or preferred.

Go Spicy
Stir harissa or chili oil into your guacamole or roasted vegetables for a flavorful kick.

Herb It Up
Fresh herbs like dill, mint, or basil can take this bowl to the next level—don’t be afraid to sprinkle generously!

Q&A

Q: Can I make this rice bowl ahead of time?
A: Yes! It’s ideal for meal prep. Store components separately in airtight containers for up to 4 days. Add guacamole fresh for best flavor and texture.

Q: Can I use frozen veggies or spinach?
A: Absolutely. Frozen spinach or roasted vegetables can be used in a pinch—just thaw and drain well to prevent excess moisture.

Q: Is this recipe gluten-free?
A: Yes, as long as all ingredients (like broth and spices) are certified gluten-free. Always double-check if you’re cooking for someone with celiac disease.

Q: Can I skip the guacamole?
A: Of course! Hummus, tzatziki, or a drizzle of tahini make great creamy, flavorful alternatives.

Q: What’s a good dressing or drizzle for extra flavor?
A: Try lemon-tahini sauce, zhoug, Greek yogurt mixed with lemon and herbs, or even balsamic glaze for a sweet-savory twist.

Nutrition Facts

Note: Nutritional values may vary depending on toppings, rice choice, and serving sizes.

Conclusion

The Mediterranean Veggie Fiesta Rice Bowl is a delicious blend of health, color, and comfort—perfectly balanced with whole grains, protein-rich black beans, creamy guacamole, and a sautéed spinach-mushroom boost. Whether you’re craving a meatless Monday option or prepping healthy lunches for the week, this bowl delivers on flavor, nutrition, and flexibility. A true fusion of vibrant Mediterranean elements and hearty plant-based comfort!