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Korma Turmeric Rice Veggie Power Bowls


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

Description

Get an amazing, flavorful, plant-based (vegan), gluten-free grain bowl on the table in under 45 minutes with this fabulous turmeric rice, sheet pan roasted veggies, and easy korma sauce.


Ingredients

Scale

Turmeric Brown Rice:

Roasted Vegetables:

  • 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)

Easy Korma Sauce:

  • 1 tablespoon vegetable oil
  • 1/2 inch piece fresh ginger, finely grated
  • 1 clove garlic, finely minced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon chili powder
  • 1 teaspoon garam masala
  • Pinch teaspoon salt (optional)
  • Pinch teaspoon black pepper
  • 1/2 (13.5 ounce) can light coconut milk (about 3/4 cup)
  • 1 1/2 tablespoons almond meal
  • 1 1/2 tablespoons tomato paste

Instructions

  1. To make turmeric brown rice: Heat olive oil in a medium pot. Add rice, ginger, garlic, turmeric, and black pepper and sauté for 2 minutes. Add water, vegetable bullion, and agave syrup. Stir well, cover, and cook over medium heat—stirring occasionally to prevent from sticking—for about 40 minutes, until just tender, but not mushy. Stir in lemon juice and remove from heat.
  2. To make roasted vegetables: Arrange cauliflower, bell pepper slices, red onion slices, sweet potato cubes, and chickpeas on a baking sheet. Drizzle with olive oil and lemon juice evenly. Sprinkle with seasoning salt, evenly.
  3. Place in top rack of oven and roast veggies at 375 F for about 35-40 minutes, until golden brown and tender.
  4. To make easy Korma sauce: Heat oil in a large skillet or saucepan. Add ginger and garlic and saute for 2 minutes. Add turmeric, cumin, coriander, chili powder, garam masala, salt, black pepper and saute for 2 minutes, stirring to avoid burning. Add coconut milk, almond meal, and tomato paste, and heat while stirring until bubbly and smooth. Remove from heat. (Makes 1 cup sauce)
  5. To serve, arrange in 4 large bowls (about 3 cups capacity):
    *1/2 cup turmeric rice
    *one fourth of roasted vegetables
    *1/4 cup korma sauce

Notes

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

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • 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