Description
This completely plant-based (vegan) Turmeric Rice and Black Bean Bowl is packed with colorful, healthy additions, including avocados, peppers, and pomegranate seeds.
Ingredients
Turmeric Rice:
- 1 tablespoon extra-virgin olive oil
- 1 cup brown basmati 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 bouillon
- Sea salt (optional, as desired)
- ½ lemon, juiced
Toppings:
- 1 15.5-ounce can black beans, rinsed, drained
- 1 yellow bell pepper, chopped
- 1 cup fresh pomegranate seeds
- 1 avocado, peeled, sliced
- 2 green onions, sliced
- 1 cup chopped fresh cilantro
Instructions
- To make rice: Heat olive oil in a medium pot. Add basmati rice, ginger, garlic, turmeric, and black pepper and sauté for 2 minutes. Add water and vegetable bouillon, 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 season with sea salt (as desired). Stir well and heat for an additional 1-2 minutes. Remove from heat.
- To prepare bowls: Divide turmeric rice into 4 bowls. Divide the toppings among the 4 bowls and arrange on top of the rice: black beans, bell pepper, pomegranate seeds, avocado, green onions, and cilantro.
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 451
- Sugar: 7 g
- Sodium: 19 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 78 g
- Fiber: 15 g
- Protein: 15 g
Keywords: turmeric, bowl recipe, vegan bowl recipe
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