A vibrant and healthy bowl featuring crispy roasted broccoli and zucchini, fluffy cooked rice, fresh arugula, and crumbled sheep’s milk feta, all drizzled with a homemade lemon tahini sauce. Perfect for quick and balanced meals.
Preheat oven to 425°F. Season broccoli and zucchini with olive oil and salt. Spread them on a baking sheet and cook for about 15-20 minutes.
While the vegetables are roasting, prepare the lemon tahini sauce. Mix tahini, salt, garlic powder, onion powder, and lemon juice until fully combined. Slowly add 1-2 tablespoons of cold water, mixing until it reaches the desired consistency. Adjust seasonings to taste.
In the last 5 minutes of vegetable baking, start cooking the rice. Heat a skillet with 1 tablespoon of olive oil (or butter) at medium-high heat. Once the oil is hot, add in the cooked rice (it should sizzle). Cook the rice for about 3-5 minutes until crispy.
Add the roasted veggies to the skillet with the crispy rice. Sprinkle with feta and mix everything together to get it creamy. Remove from heat and serve into a bowl. Drizzle with the lemon tahini sauce and some more crumbled feta. Serve with chicken or tofu for added protein, if desired.
