Best 4 Garlic Tomato Rice Bowl Recipes

Indulge in a culinary delight with our savory Garlic Tomato Rice Bowl, a harmonious blend of flavors and textures that will tantalize your taste buds. This versatile dish is not only visually appealing but also incredibly delicious, making it a perfect choice for a satisfying meal. Prepared with tender basmati rice, juicy tomatoes, aromatic garlic, and a medley of flavorful spices, this rice bowl promises an explosion of taste in every bite. To elevate your dining experience, we have included three delectable variations: the tangy Lemon Tahini Sauce, the creamy Avocado Cilantro Sauce, and the spicy Harissa Yogurt Sauce. These sauces add an extra layer of flavor and richness, turning this rice bowl into a culinary masterpiece. Get ready to embark on a flavorful journey with our Garlic Tomato Rice Bowl and its trio of tantalizing sauces, ensuring a memorable and satisfying meal.

Let's cook with our recipes!

TOMATO-GARLIC LENTIL BOWLS

Tomato-Garlic Lentil Bowls image

An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. -Rachael Cushing, Portland, Oregon

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 cups dried brown lentils, rinsed
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon pepper
3 cups water
1/4 cup lemon juice
3 tablespoons tomato paste
3/4 cup fat-free plain Greek yogurt
Optional: Chopped tomatoes and minced fresh cilantro

Steps:

In a large saucepan, heat oil over medium-high heat; saute onions 2 minutes. Add garlic; cook 1 minute. Stir in lentils, seasonings and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes., Stir in lemon juice and tomato paste; heat through. Serve with yogurt and, if desired, tomatoes and cilantro.

Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC

Baked Rice With Slow-Roasted Tomatoes and Garlic image

Baking rice on a bed of tender vegetables has to be one of the most fail-safe ways to prepare it. Here tangy-sweet tomatoes, garlic and shallots are slowly roasted in olive oil with cinnamon and thyme, then baked with basmati rice until everything is fragrant and soft. Adapted from Yotam Ottolenghi's cookbook, "Ottolenghi Simple," it makes a spectacular side dish to pan-seared meats or fish, or can be the heart of a vegetarian meal with some crumbled feta and pine nuts sprinkled on top for serving.

Provided by Melissa Clark

Categories dinner, grains and rice, appetizer, main course, side dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 3/4 pounds cherry tomatoes
12 large garlic cloves
4 large shallots, cut into 1 1/4-inch pieces
1 1/4 cup cilantro stems, cut into 1 1/2-inch pieces
3 tablespoons fresh thyme leaves
4 small cinnamon sticks
1 teaspoon fine sea salt, more as needed
Black pepper, as needed
7 tablespoons extra-virgin olive oil
1 1/2 cups basmati rice
2 1/2 cups boiling water
1/2 cup cilantro leaves, roughly chopped

Steps:

Heat oven to 350 degrees.
In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, cilantro stems, thyme, cinnamon sticks, 1/2 teaspoon salt and pepper to taste. Pour oil over everything, then bake until vegetables are soft, about 1 hour. Remove from oven and increase oven temperature to 450.
Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining 1/2 teaspoon salt and plenty of black pepper.
Carefully pour boiling water over rice, then cover dish tightly with foil and bake for 25 minutes, until rice is cooked. Remove from oven and set aside for 10 minutes, still covered.
Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 17 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 8 grams

RICE BOWL RECIPES: MANGO AVOCADO RICE BOWL

Rice Bowl Recipes: Mango Avocado Rice Bowl image

These savory & sweet mango avocado ginger rice bowls are one of our favorite rice bowl recipes!

Provided by Phoebe Moore

Categories Main dish

Time 25m

Number Of Ingredients 18

Ingredients

2 handfuls snap peas (strings removed)
1 to 2 cups cooked short grain white rice
2 cups shredded green cabbage
1 small carrot (sliced into very thin coins)
½ English cucumber (thinly sliced into coins)
1 small ripe ataulfo mango (diced)
½ cup cooked black beans (drained and rinsed)
2 tablespoons pickled ginger
¼ cup thinly sliced fresh basil
¼ cup toasted peanuts (optional)
Sprinkle of sesame seeds (optional)
¼ to ½ avocado (optional)
2 tablespoons tamari (more for serving)
2 tablespoons rice vinegar
2 tablespoons lime juice
2 garlic cloves (minced)
2 teaspoons cane sugar
½ teaspoon sriracha (more for serving)

Steps:

Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.

ROASTED TOMATOES WITH GARLIC

Roasted Tomatoes with Garlic image

Delicious side dish with pasta or throw it on your salad for a perfect addition.

Provided by Jodi

Categories Side Dish Vegetables Tomatoes

Time 25m

Yield 6

Number Of Ingredients 4

Ingredients

4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste

Steps:

Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg

Tips:

Use high-quality ingredients. Fresh, ripe tomatoes and fragrant garlic are essential for the best flavor.
Don't overcrowd the pan. Cook the rice, vegetables, and protein separately to prevent steaming and ensure even cooking.
Season to taste. Add salt, pepper, and other seasonings to taste, adjusting the amounts as needed.
Cook the rice according to package directions. Use the absorption method or a rice cooker for best results.
Use a variety of vegetables. Experiment with different types of vegetables, such as bell peppers, zucchini, or carrots.
Add protein of your choice. Chicken, shrimp, tofu, or beans are all great options.
Top with fresh herbs. Cilantro, basil, or parsley add a pop of freshness and flavor.

Conclusion:

This garlic tomato rice bowl is a delicious and versatile meal that can be easily customized to your liking. With its vibrant flavors and healthy ingredients, it's a great option for a quick and satisfying lunch or dinner. Experiment with different vegetables, proteins, and toppings to create a bowl that's perfectly tailored to your taste buds.