Turmeric Rice Bowl with Garam Masala Root Vegetables & Chickpeas

Turmeric Rice Bowl with Garam Masala Root Vegetables & Chickpeas

3 Reviews
From: EatingWell.com, April 2017

This fragrant turmeric rice bowl topped with leftover spiced roasted root vegetables and chickpeas is inspired by flavors from India for an easy, vegetarian dinner.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • Rice
  • 1¼ cups water
  • ½ cup brown basmati rice
  • ¼ cup raisins
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon onion powder or garlic powder
  • ½ teaspoon ground turmeric or 1 teaspoon freshly grated turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon kosher salt
  • Vegetables & Chickpeas
  • 2 tablespoons coconut oil or ghee
  • 1 (15 ounce) can chickpeas, rinsed and patted dry
  • 1 teaspoon garam masala or Indian curry powder
  • 1 cup roasted root vegetables (see associated recipe)
  • 1 teaspoon sugar or honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons low-fat plain yogurt or tahini
  • Chopped fresh herbs, such as mint, parsley and/or cilantro, for garnish


  • Prep

  • Ready In

  1. To prepare rice: Combine water, rice, raisins, olive oil, onion powder (or garlic powder), turmeric, cinnamon, pepper and ⅛ teaspoon salt in a small saucepan. Bring to a boil. Cover, reduce heat to maintain a gentle simmer and cook until the liquid is absorbed, 35 to 40 minutes. Remove from heat and let stand, covered, for 10 minutes.
  2. Meanwhile, to prepare vegetables & chickpeas: Heat coconut oil (or ghee) in a medium skillet over medium heat. Add chickpeas and cook, stirring, until crispy, 3 to 5 minutes. Stir in garam masala (or curry powder) and cook until fragrant, about 1 minute. Add roasted root vegetables, sugar (or honey), salt and pepper; cook, stirring often, until heated through, 2 to 4 minutes. Stir in lemon juice.
  3. Serve the vegetable mixture over the rice, topped with yogurt (or tahini). Garnish with herbs, if desired.

Nutrition information

  • Serving size: 1 cup vegetable-chickpea mixture & ¾ cup rice
  • Per serving: 671 calories; 23 g fat(13 g sat); 14 g fiber; 107 g carbohydrates; 16 g protein; 175 mcg folate; 1 mg cholesterol; 18 g sugars; 2 g added sugars; 2,941 IU vitamin A; 21 mg vitamin C; 139 mg calcium; 5 mg iron; 709 mg sodium; 768 mg potassium
  • Nutrition Bonus: Vitamin A (59% daily value), Folate (44% dv), Vitamin C (35% dv), Iron (28% dv)
  • Carbohydrate Servings: 7
  • Exchanges: 5½ starch, 3½ fat, 1 fruit, ½ vegetable

Reviews 3

March 19, 2018
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By: mludowise
This dish was seriously good! The rice was absolutely perfectly flavored and the root vegetables were very good. Note: The root vegetable recipe makes about 3 cups of vegetables while this recipe requires 1 cup. I ended up making half a recipe of the root vegetables and a single recipe of this dish, so the ratio of root vegetables was very slightly higher, but still not a bad ratio.
March 07, 2018
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By: Dawn Jones
This is delicious!!
June 05, 2017
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By: Michelle McKay
I DID make this recipe and I loved it! The rice particularly was delicious. I've shared it with my FB audience and the general consensus was DELICIOUS!
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