Description
This rich, gold and green Pistachio Turmeric Rice Power Bowl is vegan, and gluten-free—plus it’s bursting with flavor and nutrition.
Ingredients
Scale
Turmeric Rice:
- 1 tablespoon extra virgin olive oil
- 1 cup brown rice, uncooked
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 teaspoons turmeric
- ½ teaspoon freshly ground black pepper
- 2 cups water
- 1 cube vegetable bullion
- 1 teaspoon agave syrup
- ½ lemon, juiced
Toppings:
- 8 cups fresh spinach
- 1 (15-ounce can) chickpeas, rinsed, drained
- 1 small avocado, sliced
- 1/2 cup pistachios, shelled
- 1/2 cup dried cranberries
- 2 teaspoons extra virgin olive oil
- 1/2 lemon, juice (about 4 teaspoons)
Instructions
- 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.
- 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.
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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.
- Prep Time: 12 minutes
- Cook Time: 40 minutes
- 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
