Description
Turn the glow on in your life with this super healthy, yummy vegan glow bowl, which is warm with the golden shades of turmeric, squash, bell pepper, tomatoes, chickpeas, and avocadoes. It’s also gluten-free, and perfect for meal prep.
Ingredients
Scale
Red Rice:
- 1 1/2 cup red rice, uncooked
- 3 cups vegetable broth, reduced sodium
Roasted Vegetables:
- 1 medium (1 pound) butternut squash, peeled, cubed
- 1 small yellow summer squash, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium (10 ounces) red onion, sliced
- 1 (15-ounce) can chickpeas, rinsed, drained
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- ½ teaspoon garlic powder
Creamy Golden Turmeric Dressing:
- 1/4 cup tahini
- 3 tablespoons water
- 2 tablespoons lemon juice
- ¼ cup plain plant-based yogurt
- 1 teaspoon agave syrup (optional)
- 1 1/2 teaspoons turmeric
- ½ teaspoons cumin
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Fresh Toppings:
- 2 cups chopped salad greens (i.e., kale, romaine, spinach, leaf lettuce)
- 1 cup yellow cherry tomatoes, sliced in half
- 1 small avocado, sliced thinly
Instructions
- Place red rice and broth in a small pan, cover, and cook over medium heat for about 40 minutes until tender. Drain any leftover liquid. Set aside.
- Preheat oven to 400 F.
- While rice is cooking, arrange butternut squash, yellow summer squash, yellow bell pepper, red onion, and chickpeas on a baking sheet.
- Drizzle vegetables with olive oil and lemon juice. Sprinkle with curry powder, turmeric, and garlic powder. Toss with tongs to distribute seasonings.
- Place in oven on top rack and roast—turning with tongs every 15 minutes—for about 30 minutes, until golden brown and tender. Remove from oven and set aside.
- While vegetables and rice are cooking, prepare the Creamy Golden Turmeric Dressing: Combine tahini, water, lemon juice, plant-based yogurt, agave syrup (optional), turmeric, cumin, black pepper, and garlic powder in a small bowl, blending until smooth. Set aside. Makes about ¾ cup sauce.
- To serve, arrange in 4 large individual serving bowls (3 cup capacity):
- 3/4 cup cooked red rice
- 1/2 cup chopped salad greens
- ¼ of the roasted vegetables (butternut squash, yellow summer squash, yellow bell peppers, red onions, chickpeas)
- ¼ cup sliced cherry tomatoes
- ¼ sliced avocado
- 3 tablespoons Turmeric Dressing
Notes
Precook rice to save time.
To make peeling butternut squash easier, microwave for a few minutes to soften outer peel.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6 g
- Sodium: 495 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Carbohydrates: 72 g
- Fiber: 10 g
- Protein: 12 g
