Grilled Vegetable & Avocado Rice Stack
🛒 Ingredients (Serves 2–3)
For the Rice
1 cup jasmine or basmati rice
2 cups vegetable broth (or water)
1 tbsp olive oil
1 clove garlic, minced
Zest of ½ lemon
Salt to taste
For the Grilled Vegetables
1 zucchini, sliced into thick rounds
1 red bell pepper, cut into large strips
1 yellow bell pepper, cut into large strips
1 small red onion, sliced into rings
1 tbsp olive oil
½ tsp smoked paprika
½ tsp dried oregano
Salt & black pepper
For the Topping
1 ripe avocado, diced
2 tbsp fresh parsley, chopped
1 tbsp fresh cilantro (optional)
½ tsp red pepper flakes
Flaky sea salt
Optional Chili Oil Drizzle
3 tbsp olive oil
½ tsp chili flakes
Pinch smoked paprika
Tiny squeeze lemon
🔥 Instructions
1️⃣ Cook the Rice
Rinse rice until water runs clear.
In a saucepan, heat olive oil and sauté garlic for 30 seconds.
Add rice and toast lightly for 1 minute.
Add broth, bring to boil, reduce to low, cover, and simmer 15 minutes.
Remove from heat, rest 5 minutes, fluff with fork.
Stir in lemon zest and a pinch of salt.
2️⃣ Grill the Vegetables
Preheat grill pan or skillet to medium-high.
Toss zucchini, peppers, and onion with olive oil, paprika, oregano, salt, and pepper.
Grill 3–4 minutes per side until charred and tender.
Remove and let cool slightly.
3️⃣ Make Chili Oil (Optional but Recommended)
Warm olive oil gently (do not fry).
Stir in chili flakes, paprika, and lemon. Let sit 5–10 minutes.
4️⃣ Assemble the Stack
Spoon rice onto plate and gently press into a round mound (use a small bowl for shape).
Layer grilled vegetables neatly on top.
Finish with diced avocado.
Sprinkle parsley, cilantro, chili flakes, and flaky salt.
Drizzle chili oil around and over the stack.
✨ Optional Add-Ons
Crumbled feta or goat cheese
Toasted pine nuts
Balsamic glaze drizzle
Chickpeas for extra protein
Tahini-lemon sauce
🌟 Flavor Profile
Smoky & slightly sweet from grilled peppers
Creamy richness from avocado
Bright citrus from lemon zest
Gentle heat from chili flakes
