Baked Egg and Forbidden Black Rice Bowl with Spinach and Tahini Drizzle

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A nourishing baked bowl featuring nutty forbidden black rice, tender spinach, baked eggs, and a creamy tahini sauce. This Mediterranean-inspired healthy bowl recipe, ready in about 55 minutes, pairs black rice, water, baby spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup black rice
• 2 1/2 cups water
• 5 ounces baby spinach leaves
• 6 large eggs
• 2 tbsp olive oil
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 small, minced garlic clove
• 3 tbsp water (for tahini sauce)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup black rice until water runs clear. Combine with 2 1/2 cups water in a pot, bring to a boil over high heat. Cover, reduce to low, and simmer for 30-35 minutes until tender and water absorbed. Fluff with a fork.
2. Step 2: Preheat oven to 375°F. Lightly grease a 9x9-inch baking dish with 1 tbsp olive oil. Spread cooked black rice evenly in the dish.
3. Step 3: Scatter 5 ounces baby spinach leaves over the rice and drizzle with remaining 1 tbsp olive oil. Crack 6 large eggs evenly spaced over the top. Sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
4. Step 4: Bake uncovered for 15-18 minutes, or until egg whites are set but yolks remain slightly runny.
5. Step 5: Meanwhile, whisk together 1/4 cup tahini, 2 tbsp lemon juice, 3 tbsp water, and 1 small minced garlic clove in a small bowl until smooth and pourable. Adjust consistency with more water if necessary.
6. Step 6: Remove baked bowl from oven, drizzle tahini sauce over the top, and serve warm for a filling, balanced meal.