Pistachio Turmeric Rice Power Bowl (Vegan, Gluten-Free)

Sharon Palmer

What’s not to like about this exotic, golden yellow Pistachio Turmeric Rice Power Bowl, 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.

Check out the easy video for making this recipe here.


Pistachio Turmeric Rice Power Bowl (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 2 large entrée servings or 4 small side-dish servings 1x


Turmeric Rice:


  • 1 cup canned chickpeas, rinsed, drained
  • 1 cup pistachios, shelled
  • ½ cup dried cranberries
  • 1 avocado, sliced
  • 1 cup fresh spinach
  • Extra virgin olive oil (if desired)


  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 Bowls: Divide turmeric rice into bowls (2 for large servings, or 4 for small servings). Divide the toppings among the servings (2 or 4) and arrange on top of the rice: chickpeas, pistachios, dried cranberries, avocado slices, and spinach. Top with a drizzle of extra virgin olive oil if desired.


  • Serving Size: 1 large serving
  • Calories: 442
  • Sugar: 14 g
  • Sodium: 122 mg
  • Fat: 24 g
  • Saturated Fat: 3 g
  • Carbohydrates: 49 g
  • Fiber: 11 g
  • Protein: 13 g

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

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

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