Turmeric Rice Bowl with Garam Masala Root Vegetables & Chickpeas


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.

Prep Time:
25 mins
Additional Time:
25 mins
Total Time:
50 mins
2 servings



  • 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

  • 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


  1. 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.

  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.

    Turmeric Rice Bowl with Garam Masala Root Vegetables & Chickpeas

Associated Recipes

Sheet-Pan Roasted Root Vegetables

Nutrition Facts (per serving)

674 Calories
23g Fat
107g Carbs
16g Protein
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.

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