Korma Turmeric Rice Veggie Power Bowl (Vegan, Gluten-Free)

Sharon Palmer

Get an amazing, flavorful grain bowl on the table with only 10 minutes of your time and one sheet pan. Just prep a few veggies—cauliflower, bell pepper, sweet potatoes, red onions, canned chickpeas—on a sheet pan and roast for about 40 minutes, then use Maya Kaimal Coconut Korma sauce and Maya Kaimal Surekha Rice, Turmeric + Cumin to build your Korma Turmeric Rice Veggie Power Bowl. This healthy, plant-based bowl is so easy, and so delicious.

This is a great recipe to use for meal prep. Just get your four power bowls prepared, store them in air-tight, microwave safe containers, and you’ve got four delicious healthy meals to heat up for on-the-go lunches or dinners during the week. For under 500 calories each, you can have veggie-rich, plant protein-focused, globally-inspired meals at the ready.

This recipe uses these easy to use products from Maya Kaimal, which I am a huge fan of. Based on plant-based ingredients, these home-style, Indian foods make getting healthy, delicious meals on the table a cinch.

Step-by-Step Guide

Prepare the veggies: Peel and cube the sweet potato, sliced the red onion and bell pepper, and break the cauliflower apart into small florets.
Arrange the veggies and canned chickpeas (rinsed and drained) on a sheet pan.
Drizzle with olive oil.
Drizzle with lemon juice.
Sprinkle with seasoning salt.
Roast at 375 F until golden brown.
Tear open packages of rice and heat in microwave according to package directions. Open jar of sauce, cover, and heat in microwave until warm.
Arrange rice on the bottom of four bowls, top with veggies and sauce. Enjoy!

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Korma Turmeric Rice Veggie Power Bowl (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Get an amazing, flavorful, plant-based (vegan) grain bowl on the table with only 10 minutes of your time and one sheet pan, including a few veggies—cauliflower, bell pepper, sweet potatoes, red onions, canned chickpeas—and Maya Kaimal products.


Scale

Ingredients

  • 1 small head cauliflower, broken into florets
  • 1 medium green bell pepper, sliced
  • 1 medium red onion, sliced
  • 1 small sweet potato, peeled, cubed
  • 1 15-ounce can chickpeas, rinsed, drained
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, juiced
  • 1/2 teaspoon seasoning salt (optional)
  • 1 12.5 ounce jar Maya Kaimal Coconut Korma sauce
  • 2 8.5-ounce packages Maya Kaimal Surekha Rice, Turmeric + Cumin

Instructions

  1. Preheat oven to 375 F.
  2. Arrange cauliflower, bell pepper slices, red onion slices, sweet potato cubes, and chickpeas on a baking sheet.
  3. Drizzle with olive oil and lemon juice evenly. Sprinkle with seasoning salt, evenly.
  4. Place in top rack of oven and roast veggies for about 35-40 minutes, until golden brown and tender.
  5. While veggies are roasting, open jar of Maya Kaimal Coconut Korma sauce, cover with a microwave safe dish (to avoid splattering) and microwave for about 2 minutes, until hot.
  6. Tear the package of Maya Kaimal Surekha Rice, Turmeric + Cumin about 2 inches to vent, and microwave (according to package directions) for about 2 minutes, until warm.
  7. To serve: Place 1 cup hot Maya Kaimal Surekha Rice, Turmeric + Cumin in the bottom of each bowl (makes 4 bowls). Divide the cauliflower, bell pepper slices, red onion slices, sweet potato cubes, and chickpeas among each bowl (one-fourth per bowl), arranging on top of each bowl. Spoon over about 1/3 cup sauce over each bowl. Serve immediately!

Notes

This is a great meal prep idea, as you can assemble four bowls and enjoy them during the week.

Sponsored by Maya Kaimal.

  • Category: Entree
  • Cuisine: Indian, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 588
  • Sugar: 14 g
  • Sodium: 609 mg
  • Fat: 23 g
  • Saturated Fat: 6 g
  • Carbohydrates: 92 g
  • Fiber: 13 g
  • Protein: 17 g

Keywords: vegan bowl, power bowl, power bowl recipe

For more plant-based bowls, check out:

Turmeric Rice and Black Bean Bowl
Mediterranean Edamame Quinoa Bowl
Thai Tofu Veggie Noodle Bowl

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