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

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

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

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

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

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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.

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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

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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