Mediterranean Diet Chipotle Rice Bowl
Get ready to savor a fusion of bold, smoky, and fresh flavors with this Mediterranean Diet Chipotle Rice Bowl! This recipe brings together nutty brown rice, spiced chickpeas sautéed with chipotle in adobo, and a vibrant medley of cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley—all elevated by tangy lemon vinaigrette and crumbled feta cheese. Perfect for meal prep or a wholesome family dinner, this dish combines Mediterranean-inspired ingredients with a subtle kick of heat, offering a healthy and satisfying bowl packed with protein, fiber, and flavor in every bite. Ready in under 45 minutes, it’s a gluten-free option that highlights the best of Mediterranean cuisine while embracing global flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 0.5 tsp salt
- 2 tbsp extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.25 cup red onion, thinly sliced
- 1 tbsp chipotle in adobo, chopped
- 1 can canned chickpeas, drained and rinsed
- 0.5 cup feta cheese, crumbled
- 0.5 cup pitted Kalamata olives, halved
- 0.25 cup fresh parsley, chopped
- 1 lemon, juiced
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 0.25 tsp black pepper
Instructions
Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt, and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 30 minutes or until the rice is tender and all the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
While the rice is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chickpeas, chipotle in adobo, cumin, coriander, and black pepper. Cook, stirring occasionally, for about 5 minutes or until chickpeas are slightly crisp. Remove from heat and set aside.
In a large bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley.
In a small bowl, whisk together the lemon juice and the remaining tablespoon of olive oil. Drizzle this dressing over the tomato mixture, and toss gently to coat.
Fluff the rice with a fork and divide it evenly among serving bowls.
Top each serving with a portion of the chickpea mixture, the tomato and cucumber salad, and a generous sprinkle of feta cheese.
Serve immediately and enjoy the bold, flavorful combination of this Mediterranean Diet Chipotle Rice Bowl.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 5781 mg | 251% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 31.1 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1076 mg | 83% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2590 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
