Mediterranean Rice Bowl with Broccoli, Chickpeas & Pesto
Looking for an easy, healthy, and flavorful meal? This Mediterranean Rice Bowl with Broccoli, Chickpeas & Pesto is a simple recipe packed with fresh ingredients, plant-based protein, and delicious Mediterranean flavors.
The secret to this bowl is the flavorful rice cooked with red onion and extra virgin olive oil, creating the perfect base for tender broccoli, creamy chickpeas, and a generous spoonful of basil pesto. Finished with fresh basil and a drizzle of olive oil, this recipe is colorful, nourishing, and incredibly easy to prepare.
Perfect for a quick weekday lunch, a light dinner, or meal prep, this Mediterranean-inspired rice bowl proves that healthy food can also be comforting and full of flavor.
🌿 Why You’ll Love This Recipe
✅ Ready in less than 30 minutes
✅ Easy vegetarian Mediterranean meal
✅ Packed with fiber and plant-based protein
✅ Made with simple, wholesome ingredients
✅ Perfect for meal prep
✅ Fresh, colorful, and satisfying
Optional Protein Addition
Want to add more protein? This recipe is also delicious with grilled chicken pieces or shredded roasted chicken. The chicken pairs beautifully with the basil pesto, olive oil, and Mediterranean flavors, making this bowl an even more satisfying and complete meal for lunch or dinner.
Recipe Tips
- Use homemade basil pesto for the freshest flavor.
- Add a squeeze of lemon juice for extra brightness.
- Prepare the rice ahead of time for an even quicker meal.
- Store leftovers in the refrigerator for an easy next-day lunch.
View the Recipe
Mediterranean Rice Bowl with Broccoli, Avocado & Pesto
2
servings30
minutes30
minutes300
kcalEnjoy this Mediterranean Rice Bowl with Broccoli, Avocado & Pesto made with rice, chickpeas, broccoli, red onion, olive oil, and fresh basil pesto in just 30 minutes.
Ingredients
1 cup uncooked rice (or 2 cups cooked rice)
1 cup broccoli florets, steamed or roasted
1 cup canned garbanzo beans (chickpeas), drained and rinsed
½ red onion, thinly sliced
3 tablespoons homemade or store-bought basil pesto
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
Optional: fresh basil leaves or a squeeze of lemon juice for extra Mediterranean flavor
Directions
- Cook the rice:
Heat olive oil in a pot over medium heat. Add the sliced red onion and sauté for 2–3 minutes until softened. Add the rice and stir to lightly toast it. Cook the rice according to package instructions until fluffy and tender. - Prepare the broccoli:
Steam the broccoli florets until bright green and tender, about 4–5 minutes. Set aside. - Assemble the bowl:
Divide the cooked onion rice between two bowls. Add the steamed broccoli and garbanzo beans on top. - Finish with pesto:
Drizzle with basil pesto, extra virgin olive oil, and garnish with fresh basil leaves. Add salt and freshly ground black pepper to taste.
