Sautéed Spinach and Chickpea Rice Bowl with Garlic Tahini Dressing

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A vibrant and wholesome rice bowl featuring garlicky sautéed spinach and protein-rich chickpeas, topped with a creamy tahini dressing. This Mediterranean-inspired healthy bowl recipe (vegetarian, gluten free), ready in about 55 minutes, pairs brown rice, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 brown rice
• 2 cups water
• 2 tbsp olive oil
• 3, minced garlic cloves
• 5 oz fresh spinach
• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp warm water
• 1/2 tsp, divided salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup brown rice under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 40 minutes until tender and water is absorbed.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
3. Step 3: Add 5 oz fresh spinach and sauté for 3-4 minutes, stirring frequently, until wilted and glossy. Stir in 1 can (15 oz) drained and rinsed chickpeas, season with 1/4 tsp black pepper and 1/4 tsp salt, and cook for 2 minutes until heated through.
4. Step 4: In a small bowl, whisk together 2 tbsp tahini, 1 tbsp lemon juice, 2 tbsp warm water, and remaining 1/4 tsp salt until smooth and pourable.
5. Step 5: To serve, divide cooked brown rice into 2 bowls, top with sautéed spinach and chickpeas, then drizzle with garlic tahini dressing.