One-Pot Mediterranean Beef & Chickpea Pilaf with Lemon-Parsley Drizzle
This vegetarian Mediterranean pilaf swaps traditional beef for hearty plant-based beef crumbles, paired with chickpeas and aromatic spices. Quick to prepare in the air-fryer, it's finished with a zesty lemon-parsley drizzle for a vibrant, satisfying meal.
- 2 cups plant-based beef crumbles
- 2 cups cooked basmati rice
- 1 cup canned chickpeas, drained and rinsed
- 1 medium red bell pepper, diced
- 0.5 cup red onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh parsley, chopped
- 1 medium lemon, juiced
- 1 tsp lemon zest
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Instructions
Preheat the air-fryer to 350°F. In a large air-fryer-safe pan or dish, toss plant-based beef crumbles with olive oil, red onion, garlic, cumin, smoked paprika, salt, and pepper.
⏱️ 5 minutes 🌡️ 350°FAdd diced red bell pepper and chickpeas to the pan. Stir to combine, then air-fry for 7 minutes, stirring halfway through.
⏱️ 7 minutes 🌡️ 350°FStir in the cooked basmati rice. Air-fry for another 5 minutes to heat through and meld flavors.
⏱️ 5 minutes 🌡️ 350°FMeanwhile, whisk together lemon juice, lemon zest, and chopped parsley for the drizzle.
⏱️ 2 minutesServe the pilaf hot, drizzled with the lemon-parsley mixture.
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Nutrition Information
Per serving. Values are approximate and may vary.
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