Easy Vegan Almond Rice with Spinach and Artichokes

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This is a truly nutty, fresh, and delicious vegan almond rice with spinach and artichokes! If you, like me, are looking for a wholesome, flavor-packed vegan side dish that’s both easy to make and packed with flavor, this vegan almond rice with spinach and artichokes will be your new favorite. The nutty toasted almond pairs beautifully with tender spinach and tangy artichokes for a dish that’s perfect for weeknight dinners, meal prep, or as a crowd-pleasing potluck addition. Plus, it’s naturally gluten-free and ready in under 30 minutes.

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A Delightful Surprise!

I was looking for a quick, flavorful, and versatile rice dish for a meal prep. I was browsing my Food Network Magazines and stumbled upon this recipe from September 2017. Firstly, I had no idea then how much this vegan almond rice with spinach and artichokes was going to become a staple in my kitchen. It’s so fresh, nutty, and full of texture! Plus, it works just as well as a warm side dish as it does a chilled rice salad.

What I love about this recipe is that it comes together in minutes and is perfect for weeknight dinners, meal prep, or potluck gatherings. It’s definitely a crowd pleaser and I’m sure you’ll love it as much as I do!

Vegan Almond Rice with Spinach and Artichokes

Why You’ll Love This Recipe

Fast & easy – Ready in under 30 minutes.
Customizable – Swap the veggies or nuts to match what you have on hand.
Perfect for meal prep – Keeps well in the fridge for up to 4 days.
Naturally vegan & gluten-free – Packed with plant-based goodness.

Ingredients You’ll Need

Cooked Basmati rice – White or brown works beautifully. Short-grain brown rice is also great for a chewier texture. Additionally, this recipe is also great for stale rice!
Fresh spinach – Or swap with arugula for a peppery kick. I also like baby kale or mix greens.
Artichoke hearts – The best is the marinaded and seasoned kind that comes in a jar. But canned, jarred, or frozen (thawed) all work well.
Slivered almonds – Toasted for extra flavor. If you can’t find or don’t want to buy the slivered version, just use chopped almonds instead. You can also use pepitas or sunflower seeds.
Fresh dill – This herb gives this dish a very special flavor and unfortunately can’t be replaced.
Lemon juice and zest – This is another key ingredient you can’t miss. The citrus lemon could be replace by lime, but I suggest to stick to lemon.
Olive oil – Adds richness and helps bring everything together.
Salt & pepper – To taste.

Step-by-Step Instructions

Cook the rice
First, prepare Basmati rice according to package instructions. The recipe below has more instructions on how to cook the rice. In addition, note that if you are using brown rice, the cooking time should be adjusted. Fluff with a fork and let it cool slightly.
Prep your mix-ins
Slice artichoke hearts into bite-sized pieces. Roughly chop the spinach (or your green of choice) and dill.
Toast the almonds (optional but recommended)
In a dry skillet over medium heat, toast slivered almonds until golden and fragrant, about 2–3 minutes.
Juice and zest the lemon
Combine everything
In a large bowl, toss the warm rice with olive oil, spinach, artichokes, and toasted almonds. Season with salt and pepper to taste.
Serve & enjoy
Serve warm as a side dish or let it cool to room temperature for a fresh rice salad.

Variations & Add-Ins

Extra protein – Add chickpeas, white beans, or lentils. I often add baked tofu, seasoned with salt and pepper.
Different greens – Swap spinach for baby kale or watercress. Any green works well!
Other veggies – Try roasted cauliflower, asparagus, or zucchini.
Different grains – Quinoa, farro, or wild rice blends work beautifully.

Make-Ahead Tips

This dish tastes even better the next day as the flavors meld together. So if you store in an airtight container in the fridge for up to 4 days, it’ll be perfect for easy lunches or quick sides during a busy week.

Vegan Almond Rice with Spinach and Artichokes

Servings 4 Servings

Ingredients

1 1/2 cups basmati rice
3 cups salted water salt to taste, I add 1/2 tsp then more if needed
4 cups baby spinach
1/2 cup marinated artichoke hearts cut into chunks
1/2 cup toasted slivered almonds
1 cup fresh dill chopped
1 tbsp grated lemon zest
juice of 2 lemons
1/3 cup extra-virgin olive oil
salt and pepper to taste

Instructions

Bring the water to a simmer and cook the rice over low heat, covered about 20 minutes. Fluff with a fork and let it cool. Toss the remaining ingredients and adjust the seasoning.

Final Note

This vegan almond rice with spinach and artichokes is proof that simple ingredients can create something truly special. In fact, it shows that vegan meals are not only nutritious but also delightful. Whether you keep it classic or, on the other hand, switch up the greens, grains, and nuts, it’s the kind of recipe that will always turn out delicious.