Turmeric Rice Bowl

Turmeric Rice Bowl

Prep Time: 50 minutes
Servings: 2



  • 1¼ cup water
  • ½ cup brown basmati rice
  • ¼ cup raisins
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon onion or garlic powder
  • ½ teaspoon ground turmeric or 1 teaspoon freshly grated turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt


  • 2 Tablespoons ghee or oil of choice
  • 1 (15-ounce) can chickpeas, rinsed and patted dry
  • 1 teaspoon garam masala or Indian curry powder
  • 1 cup roasted root vegetables 
  • 1 teaspoon sugar or honey
  • ¼ teaspoon 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 (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 cool until the liquid is absorbed, 35 to 40 minutes. Remove from heat and let stand, covered, for about 10 minutes.
  2. Meanwhile, to prepare vegetables and chickpeas: Heat ghee or oil 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. 

Per serving: 671 calories; 16g protein; 15g fiber; 107g carbohydrates; 710mg sodium

Recipe source: https://www.eatingwell.com