Ingredients
– 1 cup brown rice
– 1 cup water
– 2 medium zucchinis
– 1 cup cherry tomatoes
– 1 cup canned chickpeas, drained
– 1 ripe avocado
– 1/2 cup plain yogurt
– 1/4 cup fresh herbs (like parsley and dill)
– 1 tablespoon lemon juice
– Salt and pepper to taste
Method
1. Cook the rice by bringing 1 cup of water to a boil and adding 1 cup of brown rice. Cover and simmer for about 40 minutes until water is absorbed.
2. Chop the zucchinis into rounds and slice the cherry tomatoes in half.
3. Heat a pan over medium heat and add the zucchini. Sauté for about 5-7 minutes until it becomes tender.
4. In a bowl, mix yogurt, chopped fresh herbs, lemon juice, salt, and pepper to create a dressing.
5. Assemble your bowls by placing rice at the bottom. Top with sautéed zucchini, cherry tomatoes, chickpeas, avocado slices, and drizzle with yogurt dressing.
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