Crispy Rice Bowl with Hummus and Roasted Lentils
This Crispy Rice Bowl is loaded with fluffy hummus and topped with pan-seared golden rice, crispy lentils and stewed tomatoes. Simple ingredients that come together quick for an easy dinner.
Two things I always have in my fridge, rice and lentils. And I feel this duo has an infinite number of ways you can use them to create the most comforting and nourishing bowls. This Crispy Rice Bowl is no different and has been the bowl I’ve been craving a lot the last few weeks.
Why You’ll Love This Crispy Rice Bowl
- Budget-friendly. Lentils, rice and hummus tend to be some of the cheapest ingredients you can find that when combined make a fully balanced meal.
- High in plant-protein. Using a combination of hummus and lentils helps to keep the protein high in this recipe, which leads to a more filling and satisfying meal.
- Simple ingredients. No fancy ingredients needed, but still manages to pack in a lot of flavor.
Key Ingredients and Substitutions
- Lentils: For the best bite and texture, I like using smaller sized varieties of lentils like French lentils, small brown lentils or black lentils. I do not recommend using red lentils as they turn to mush when cooked. If cooking from scratch, avoid over cooking them as they will turn to mush in consistency.
- Rice: I recommend either using a sushi rice or medium grain white rice as there is enough starch around the grains that will allow your rice to get nice and golden in color.
- Cherry Tomatoes: Use the variety you love best.
- Spices: I used a combination of ground coriander, garlic powder, za’atar and aleppo pepper. If you are unable to find aleppo pepper, replace with a small amount of red pepper flakes.
- Hummus: If you have the time, I recommend making your own hummus. It will taste so much better than store bought. However, I know realistically not everyone has the time or equipment to make hummus at home. In that case, use your favorite brand of store bought hummus and allow to come to room temperature. You can substitute hummus for a yogurt sauce like this one or a white bean spread if preferred.
What is Crispy Rice?
This is referring to taking cooked rice and pan frying it in oil until it is golden and crispy. This results in a crunchy outside coating for your rice, while some of the rice in the middle stays nice and soft. It honestly, reminds me a lot of concón, the crispy rice that is at the bottom of a pot of Dominican rice. It helps add a layer of texture that just takes this bowl to a whole different level.
How to Make a Crispy Rice Bowl
Preheat oven to 425F. If cooking lentils or rice from scratch, use package instructions. Cook the lentils until al dente then drain.
Pat the lentils dry with a clean kitchen towel then spread them out on a parchment lined baking tray. Add the garlic powder and coriander then drizzle with 1 tablespoon of oil. Toss to evenly coat then spread the lentils out on the tray in a single layer.
Place the tray in the oven and roast for 10 minutes, then stir and return to the oven for 3-5 minutes until crispy. Remove from the oven then top with the za’atar, stir with a spoon and set aside to cool.
Heat a heavy bottom pan over medium heat and add in the remaining oil. Once the oil is hot, add the rice to the pan along with a pinch of salt. With a spatula, flatten the rice into an even layer and allow it to cook undisturbed for about 4-5 minutes or until you see the rice become golden on the bottom. Use your spatula to break the rice into chunks and flip each piece over to cook on the opposite side and sprinkle again with a pinch of salt. Cook the rice until golden then transfer to a plate.
To the same pan, add the cherry tomatoes and toss them in the remaining oil in the pan. Allow the tomatoes to cook undisturbed for 2-3 minutes to blister on the bottom. Give the tomatoes a good stir then cook again for 2-3 minutes, stirring occasionally until the tomatoes have broken down and are juicy. Add a pinch of salt, pepper flakes and the zest and juice of half a lemon then stir well to combine.
To assemble, spread some hummus to coat the bottom of your bowl then top with some cherry tomatoes, the crispy rice, and lentils. Sprinkle with some fresh parsley and garnish with some pickled red onions and more lemon zest.
Expert Tips
- Use convenience as needed. You can absolutely make everything from scratch. In fact, I like to use leftover lentils and cooked rice that I prep ahead of the week to make this bowl. However, if you are pressed for time use canned small lentils or pre-cooked short grain rice to make this come together faster.
- Allow your ingredients to sear. To help make the rice crispy and the tomatoes blister faster, it’s important not to disturb them too much as they sear. Tossing them too much will make everything take longer to cook, so just be patient and set timers as needed.
- If cooking lentils from scratch, use French lentils, black lentils, or small brown lentils and only cook them until al dente. Over cooking them will make them mushy.
Frequently Asked Questions
It truly depends on the individual. Everyone prioritizes different things when it comes to food. If you just need something fast to put on the table, consider using some short cuts like convenience items like canned lentils and cooked rice to make everything come together faster. If you prioritize flavor, go ahead and cook and prepare everything from scratch. There is no wrong way to do this as we are really focusing on getting nutritious and yummy food on the table, so do what is best for you!
There are many elements that can be prepped in advance to make this meal come together quickly. If wanting to cook ingredients from scratch, cook the dry lentils and rice according to package instructions ahead of time. Store these in the fridge for up to 4-5 days so you can use them in this recipe. You can also cook the tomatoes ahead of time and store in an airtight container in the fridge for up to 4 days.
How to Serve
The best way to serve this meal is layered. Put some of your favorite hummus in a bowl and spread it out. Top with the stewed tomatoes, the crispy rice, lentils, a sprinkle of fresh parsley and some pickled red onions.
I really love this dish because it contains items I already meal prep ahead of the week anyway. Generally because of that, this meal can be complete in less than 30 minutes and still taste amazing for how simple it is.
More Balanced Plant-Based Bowls
- Zesty Black Bean Rice Bowl with Lime Basil Sauce
- Maple Lime Cold Noodle Salad
- Mango Chickpea Salad
- Smashed Cucumber Avocado Salad
- Crispy Roasted Sweet Potato Black Bean Bowl
Crispy Rice Bowl with Hummus and Roasted Lentils
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This Crispy Rice Bowl is loaded with fluffy hummus and topped with pan-seared golden rice, crispy lentils and stewed tomatoes. Simple ingredients that come together quick for an easy dinner.
Ingredients
- 2 tbsp avocado oil
- 1 1/2 cups cooked French lentils or 1, 15 oz can of small brown lentils, drained and rinsed
- 1/2 tsp garlic powder
- 1/2 tsp ground coriander
- 1 tsp za’atar
- 2 cups cooked sushi rice or medium grain white rice
- 1 pint cherry tomatoes
- 3 cloves garlic, crushed with a garlic press
- 1/4 tsp Aleppo pepper or red pepper flakes
- 1 lemon
- 1/4 cup parsley, minced
Assembly
- Store bought or homemade hummus
- Pickled red onions
- Kosher salt to taste
Instructions
- Preheat oven to 425F. If cooking lentils or rice from scratch, use package instructions. Cook the lentils until al dente then drain.
- Pat the lentils dry with a clean kitchen towel then spread them out on a parchment lined baking tray. Add the garlic powder and coriander then drizzle with 1 tablespoon of oil. Toss to evenly coat then spread the lentils out on the tray in a single layer.
- Place the tray in the oven and roast for 10 minutes, then stir and return to the oven for 3-5 minutes until crispy. Remove from the oven then top with the za’atar, stir with a spoon and set aside to cool.
- Heat a heavy bottom pan over medium heat and add in the remaining oil. Once the oil is hot, add the rice to the pan along with a pinch of salt. With a spatula, flatten the rice into an even layer and allow it to cook undisturbed for about 4-5 minutes or until you see the rice become golden on the bottom. Use your spatula to break the rice into chunks and flip each piece over to cook on the opposite side and sprinkle again with a pinch of salt. Cook the rice until golden then transfer to a plate.
- To the same pan, add the cherry tomatoes and toss them in the remaining oil in the pan. Allow the tomatoes to cook undisturbed for 2-3 minutes to blister on the bottom. Add the garlic then give the tomatoes a good stir. Cook again for 2-3 minutes, stirring occasionally until the tomatoes have broken down and are juicy. Add a pinch of salt, pepper and the zest and juice of half a lemon then stir well to combine.
- To assemble, spread some hummus to coat the bottom of your bowl then top with some cherry tomatoes, the crispy rice, and lentils. Sprinkle with some fresh parsley and garnish with some pickled red onions and more lemon zest.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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