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Turmeric Rice and Black Bean Bowl (Vegan, Gluten-Free)

Sharon Palmer

Bowl meals are just. so. great. Aren’t they? I love the combination of a whole grain foundation, with layers of seasonal produce, plant proteins, and fruits. You can use this strategy for meal prep: Just get the ingredients all together to create several grab-and-go, packed up meals for the week. Or I love to prepare all of the ingredients and let the whole family build their bowl the way they like it. No matter what, this is a healthy plant-powered meal strategy that is here to stay. That’s why I really love this completely plant-based (vegan) Turmeric Rice and Black Bean Bowl, which is topped with jewel-toned black beans, pomegranate seeds, avocados, green onions, and yellow bell peppers. It all starts with this super flavorful golden turmeric rice. Then the toppings are all fresh and easy. You can even change up the toppings per your taste preference or season. Try cauliflower florets, cucumbers, radishes, and chickpeas, for example. The sky is the limit on creativity.

Watch the recipe video on how to make this Turmeric Rice and Black Bean Bowl here.

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Turmeric Rice and Black Bean Bowl (Vegan, Gluten-Free)


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(2 votes, average: 5.00 out of 5)
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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 42 minutes
  • Total Time: 45 minutes
  • Yield: 4 bowls 1x

Description

This completely plant-based (vegan) Turmeric Rice and Black Bean Bowl is packed with colorful, healthy additions, including avocados, peppers, and pomegranate seeds.


Scale

Ingredients

Turmeric Rice:

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

  1. 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.
  2. 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

Check out some of my other favorite bowls, including:

Green Goddess Buddha Bowl
Sesame Tempeh Buddha Bowl
Moroccan Chickpea Sorghum Bowl

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