Herby Rice Bowl with Roasted Vegetables

Ingredients

• 3/4 cup Basmati or jasmine rice (dry)
• 1.5 cups Water
• 1 medium Zucchini
• 1 medium Bell pepper
• 1 cup Cherry tomatoes(optional)
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1 tsp Dried oregano
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh lemon juice
• 1 tsp Lemon zest
• 1/4 cup Fresh parsley (chopped)
• 2 tbsp Fresh basil (chopped)(optional)
• 1/4 cup Greek yogurt (or dairy-free yogurt)(optional)

Instructions

1. 1

   Prep (15 minutes): Heat oven to 425°F (220°C). Slice zucchini and bell pepper into bite-size pieces; halve cherry tomatoes if using. Mince garlic.

2. 2

   Cook rice (about 15 minutes active + resting): Rinse rice, then combine rice and water in a small pot. Bring to a boil, cover, and simmer until tender (about 12–15 minutes). Turn off heat and let sit covered for 5 minutes.

3. 3

   Roast vegetables (20 minutes total cook): On a sheet pan, toss zucchini, bell pepper, and tomatoes (if using) with 1 tbsp olive oil, half the garlic, oregano, salt, and black pepper. Roast for 20 minutes, stirring once halfway, until browned and tender.

4. 4

   Make lemon herb drizzle (during roasting): In a bowl, whisk lemon juice, lemon zest, remaining garlic, parsley, basil (if using), and the remaining 1 tbsp olive oil. If using yogurt, stir it in for a creamier drizzle.

5. 5

   Assemble: Fluff rice and divide between 2 bowls. Top with roasted vegetables and drizzle with the lemon herb mixture. Serve warm.