Sunday, January 12, 2014

StylesMeowEats: Feta, Vegetable, And Rice Bake

Or as I have named it, Rainbow Bake

Here is a delicious recipe I tried out the other day for dinner that's bursting with both color and flavor. This fits right into my new clean eating diet, not to mention it's just as delicious the next day for lunch, cold. Try it out yourself and let me know what you think in the comments section below. Also feel free to get creative by adding in your own burst of color.


  • 2 1/2 cups medium brown rice
  • 1/3 cup grated Parmesan ( or in my case 1 Cup Ground Parmesan)
  • 2 eggs, lightly beaten
  • 2 tablespoons olive oil
  • 1 1/3 Cups sweet potato, peeled, cut into 1cm cubes
  • 1 medium red onion, cut into thick wedges
  • 1 large zucchini
  • 1/2 Cup of cherry tomatoes, halved
  • 1/3 cup black olives (I skipped this)
  • 1/2 cup feta cheese, crumbled
Baking Instructions:
  1. Preheat oven 395°F. Grease a 3cm-deep, 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm from edge of pan.
  2. Cook rice according to packet directions. Transfer to a bowl. Set aside for 20 minutes or until cooled. Stir in parmesan and egg. Press rice mixture into base of prepared pan.
  3. Place sweet potato and onion in a bowl. Add 1 tablespoon oil and season with salt and pepper. Toss to coat. Scatter potato mixture over rice base. Bake for 15 minutes or until onion is lightly browned. Remove from oven. Using a vegetable peeler, cut zucchini into ribbons. Top rice mixture with zucchini, tomato, olives and feta. Drizzle with remaining oil. Bake for 10 to 15 minutes or until vegetables are just tender. Stand in pan for 5 minutes. Cut into thick slices. Serve

Feel free to send me pictures of your Rainbow Bake finished product through Twitter or Instagram +TheStylesMeow  and use the hashtag #StylesMeowEats. I would love to see how it turns out!

Bon Appetit!


  1. this seriously looks AMAZING! Going grocery shopping tomorrow, I will have to try it out! xo
    - Pam