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Pistachio Turmeric Rice Power Bowl

Sharon Palmer

What’s not to like about this eclectic, golden yellow Pistachio Turmeric Rice Power Bowl, which is vegan, gluten-free—and packed with powerful flavors and nutrients, compliments of pistachios, chickpeas, spinach, avocado, and cranberries! Just cook up the flavorful rice, and add the toppings right before eating it. You can also meal prep this recipe and create ready to go meals for lunch or dinner. Better yet, get the dinner party started by preparing the toppings and letting everyone make their bowl, just the way they like it! This power bowl is a great entree meal in one, chock full of plant proteins, healthy fats, fiber, vitamins, and minerals, and numerous powerful phytochemicals linked with the colorful profile of these plants.

Pistachio Turmeric Rice Power Bowl

Pistachio Turmeric Rice Power Bowl

Pistachio Turmeric Rice Power Bowl

Pistachio Turmeric Rice Power Bowl

Pistachio Turmeric Rice Power Bowl

Check out the easy video for making this recipe here.

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Pistachio Turmeric Rice Power Bowl


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 12 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This rich, gold and green Pistachio Turmeric Rice Power Bowl is vegan, and gluten-free—plus it’s bursting with flavor and nutrition.


Scale

Ingredients

Turmeric Rice:

Toppings:


Instructions

  1. To Prepare Turmeric 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 prepare 4 large bowls (about 3 cups size): Divide turmeric rice into each bowl (about 1/2 cup per serving). Divide and arrange the toppings among the bowls, as follows: 2 cups spinach, 1/3 cup chickpeas, 1/4 avocado, sliced, 2 tablespoons pistachios, and 2 tablespoons cranberries. Drizzle each bowl with 1/2 teaspoon olive oil and 1 teaspoon lemon juice.
  3. Serve immediately.

Notes

You can make this recipe into one large family-sized (8 serving) salad by tossing together all ingredients in step 2 in a large bowl.

  • Category: Entree
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 519
  • Sugar: 10 g
  • Sodium: 240 mg
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Carbohydrates: 79 g
  • Fiber: 12 g
  • Protein: 14 g

Keywords: vegan bowl, turmeric rice bowl, healthy vegan bowl recipe

For more plant-powered bowl meals, check out some of my favorites:

Thai Tofu Veggie Noodle Bowl
Moroccan Chickpea Sorghum Bowl
Stir-Fried Thai Sorghum Bowl

This post may contain affiliate links. For more information click here.

Note: Sharon is a consultant for the American Pistachio Growers.

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