๐ Lemon Tahini Rice with Broccoli, Zucchini & Red Peppers
This bowl came together on Nantucket with farm-fresh produce from Bartlettโs farm โ crisp broccoli, tender zucchini, and sweet red peppers โ all roasted and layered over fluffy rice. The whole dish is tied together with a creamy lemon-tahini dressing thatโs as bright as a summer evening by the harbor. Itโs one of those meals thatโs both nourishing and full of flavor, and it feels like peak island cooking: simple ingredients, lots of herbs, and a drizzle of something tangy to make it sing.
๐ Ingredients
For the Rice
๐ 1 cup jasmine or basmati rice
๐ง 2 cups vegetable broth (or water)
๐ซ 1 tsp olive oil
๐ง ยฝ tsp salt
For the Veggies
๐ฅฆ 1 small head broccoli, cut into florets
๐ฅ 1 medium zucchini, sliced into half-moons
๐ถ๏ธ 1 red bell pepper, sliced into strips
๐ซ 1โ2 tbsp olive oil
๐ง 1 tsp garlic powder
๐ถ๏ธ ยฝ tsp smoked paprika
๐ง Salt & black pepper, to taste
For the Lemon Tahini Dressing
๐ฅ ยผ cup tahini
๐ Juice of 1 lemon (about 3 tbsp)
๐ง 1 clove garlic, minced or grated
๐ง 2โ3 tbsp warm water (to thin)
๐ 1 tsp maple syrup (optional, for balance)
๐ง Pinch of salt
๐ฉโ๐ณ Instructions
Cook the rice: Rinse rice well. In a saucepan, add rice, broth, olive oil, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat, let sit 5 minutes, then fluff.
Roast the veggies: Preheat oven to 400ยฐF (200ยฐC). Toss zucchini, red pepper, and broccoli with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a parchment-lined sheet pan. Roast 18โ20 minutes, stirring halfway, until tender and golden.
Whisk the dressing: In a small bowl, combine tahini, lemon juice, garlic, and maple syrup. Add warm water gradually until pourable. Season with salt.
Assemble: Spoon rice into bowls, top with roasted Bartlettโs Farm vegetables, and drizzle generously with lemon tahini dressing. Finish with fresh herbs like parsley, basil, or dill.
โจ Serving Notes
โญ Add crispy chickpeas for extra protein.
โญ Swap zucchini for asparagus in spring, or roasted squash in fall.
โญ Delicious warm for dinner or chilled the next day as a picnic-style grain bowl.
Made on Nantucket with Bartlettโs Farm veggies, this rice bowl captures the best of late summer: simple, fresh, and full of flavor. The lemon tahini dressing ties everything together โ zesty, creamy, and just the thing to brighten roasted vegetables. Itโs the kind of dish that makes me want to linger at the table a little longer, savoring every bite of the season.
