Healthy Recipes Healthy Main Dish Recipes Healthy Grain Main Dish Recipes Healthy Grain Bowl Recipes Turmeric Rice Bowl with Garam Masala Root Vegetables & Chickpeas 4.3 (8) 6 Reviews 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. By Sylvia Fountaine Updated on June 19, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Additional Time: 25 mins Total Time: 50 mins Servings: 2 Yield: 2 servings Nutrition Profile: Egg-Free Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High Fiber High-Protein Low Added Sugars Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients Rice 1 ¼ 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 Directions To prepare rice: Combine water, rice, raisins, olive oil, onion powder (or garlic powder), turmeric, cinnamon, pepper and 1/8 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. 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. Serve the vegetable mixture over the rice, topped with yogurt (or tahini). Garnish with herbs, if desired. Associated Recipes Sheet-Pan Roasted Root Vegetables Rate it Print Nutrition Facts (per serving) 674 Calories 23g Fat 107g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Serving Size 1 cup vegetable-chickpea mixture & 3/4 cup rice Calories 674 % Daily Value * Total Carbohydrate 107g 39% Dietary Fiber 14g 51% Total Sugars 18g Added Sugars 2g 4% Protein 16g 32% Total Fat 23g 29% Saturated Fat 13g 65% Cholesterol 1mg 0% Vitamin A 2941IU 59% Vitamin C 21mg 23% Folate 175mcg 44% Sodium 919mg 40% Calcium 139mg 11% Iron 5mg 26% Magnesium 88mg 21% Potassium 768mg 16% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved