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Honey Lime Grilled Veggie & Avocado Rice Stack Recipe

Honey Lime Grilled Veggie & Avocado Rice Stack Recipe
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★★★★★

4.8 from 20 reviews

A vibrant and healthy Honey Lime Grilled Veggie & Avocado Rice Stack featuring tender grilled vegetables glazed with a zesty honey lime sauce, layered over fluffy jasmine rice, and topped with creamy avocado. Perfect for a light lunch or dinner, combining fresh flavors and wholesome ingredients in a visually stunning dish.

Ingredients

Scale

Honey Lime Glaze

  • 2 tbsp olive oil
  • 1 1/2 tbsp honey
  • Juice and zest of 1 lime
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Grilled Vegetables

  • 1 cup zucchini, sliced lengthwise
  • 1 cup bell peppers, sliced
  • 1/2 cup red onion, thick slices
  • 1 cup mushrooms
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Rice

  • 1 cup jasmine or basmati rice
  • 1 1/2 cups water or vegetable broth
  • 1/4 tsp salt

Topping

  • 1 ripe avocado, sliced
  • Fresh cilantro or parsley, chopped
  • Optional: extra lime wedges

Instructions

  1. Cook the Rice: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, water or vegetable broth, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer gently for 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and fluff the rice with a fork to separate the grains.
  2. Prepare the Honey Lime Glaze: In a small bowl, whisk together the olive oil, honey, freshly squeezed lime juice and zest, minced garlic, salt, and pepper until fully combined and smooth. This glaze will add a bright, sweet, and tangy flavor to the vegetables.
  3. Grill the Vegetables: Preheat your grill pan or outdoor grill to medium-high heat. Toss the sliced zucchini, bell peppers, red onion, and mushrooms with olive oil, salt, and pepper. Grill the vegetables for about 3 to 4 minutes per side until they are tender and have attractive grill marks. While the vegetables are still warm, brush them generously with the honey lime glaze to enhance their flavor and give a slight sheen.
  4. Assemble the Rice Stack: On each serving plate, spoon a generous amount of the cooked rice, shaping it as a base layer. Carefully stack the grilled vegetables on top of the rice. Add slices of ripe avocado on top of the vegetables. Drizzle extra honey lime glaze over the entire stack for added flavor. Garnish with chopped fresh cilantro or parsley for a fresh, herbal note. Serve alongside extra lime wedges to squeeze over the dish if desired.

Notes

  • For best results, use ripe but firm avocados to avoid them becoming too mushy when stacking.
  • You can substitute the vegetables with any seasonal veggies you prefer or have on hand.
  • Using vegetable broth instead of water to cook the rice adds extra flavor.
  • This dish can be served warm or at room temperature, making it great for meal prep or picnics.
  • To keep the grilled vegetables warm before assembling, tent them with foil.

Nutrition

Keywords: Honey lime glaze, grilled vegetables, avocado, rice stack, healthy recipe, vegetarian, grilled veggies, easy dinner

Find it online: https://maicook.com/honey-lime-grilled-veggie-and-avocado-rice-stack-recipe/