One-Pot Za’atar Beef & Chickpea Rice Skillet with Lemon Herb Yogurt
This vegetarian take on a classic skillet features air-fried plant-based beef, za’atar-seasoned chickpeas, and fluffy rice, topped with a fresh lemon herb yogurt. A hearty, flavorful, and satisfying meal perfect for busy weeknights.
- 12 oz plant-based ground beef
- 1.5 cups cooked chickpeas, drained and rinsed
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 2 tbsp za’atar seasoning
- 2 tbsp olive oil
- 0.5 cup red onion, diced
- 2 each garlic cloves, minced
- 2 cups baby spinach
- 1 cup plain Greek yogurt
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Preheat air-fryer to 375°F. Toss plant-based ground beef with 1 tbsp olive oil, 1 tbsp za’atar, and a pinch of salt and pepper. Air-fry in basket for 8 minutes, shaking halfway through.
⏱️ 8 minutes 🌡️ 375°FMeanwhile, heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium heat. Sauté red onion and garlic for 2 minutes until fragrant.
⏱️ 2 minutes 🌡️ Stovetop mediumStir in rice, chickpeas, remaining 1 tbsp za’atar, and vegetable broth. Bring to a simmer, cover, and cook for 12 minutes until rice is tender.
⏱️ 12 minutes 🌡️ Stovetop medium-lowFold in baby spinach and cooked plant-based beef. Let stand covered for 2 minutes to wilt spinach.
⏱️ 2 minutesMix Greek yogurt, lemon zest, lemon juice, parsley, and a pinch of salt in a bowl to make the lemon herb yogurt.
⏱️ 1 minuteServe skillet hot, topped with a dollop of lemon herb yogurt and extra parsley if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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