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Pistachio Turmeric Rice Power Bowl

07 January 2022 4 years ago401 Views

What’s not to like about this eclectic, golden yellow Pistachio Turmeric Rice Power Bowl, which is vegan, gluten-free—and packed with powerful flavors and nutrients, compliments of pistachios, chickpeas, spinach, avocado, and cranberries! Just cook up the flavorful rice, and add the toppings right before eating it. You can also meal prep this recipe and create ready to go meals for lunch or dinner. Better yet, get the dinner party started by preparing the toppings and letting everyone make their bowl, just the way they like it!

This power bowl is a great entree meal in one, chock full of plant proteins, healthy fats, fiber, vitamins, and minerals, and numerous powerful phytochemicals linked with the colorful profile of these plants.

Check out the easy video for making this recipe here.

Pistachio Turmeric Rice Power Bowl

(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

Author: The Plant-Powered Dietitian
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegan

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Description

This rich, gold and green Pistachio Turmeric Rice Power Bowl is vegan, and gluten-free—plus it’s bursting with flavor and nutrition.

Ingredients

Turmeric Rice:

1 tablespoon extra virgin olive oil
1 cup brown rice, uncooked
1 tablespoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons turmeric
½ teaspoon freshly ground black pepper
2 cups water
1 cube vegetable bullion
1 teaspoon agave syrup
½ lemon, juiced

Toppings:

8 cups fresh spinach
1 (15-ounce can) chickpeas, rinsed, drained
1 small avocado, sliced
1/2 cup pistachios, shelled
1/2 cup dried cranberries
2 teaspoons extra virgin olive oil
1/2 lemon, juice (about 4 teaspoons)

Instructions

To Prepare Turmeric Rice: Heat olive oil in a medium pot. Add rice, ginger, garlic, turmeric, and black pepper and sauté for 2 minutes. Add water, vegetable bullion, and agave syrup. Stir well, cover, and cook over medium heat—stirring occasionally to prevent from sticking—for about 40 minutes, until just tender, but not mushy.
Stir in lemon juice and remove from heat.
To prepare 4 large bowls (about 3 cups size): Divide turmeric rice into each bowl (about 1/2 cup per serving). Divide and arrange the toppings among the bowls, as follows: 2 cups spinach, 1/3 cup chickpeas, 1/4 avocado, sliced, 2 tablespoons pistachios, and 2 tablespoons cranberries. Drizzle each bowl with 1/2 teaspoon olive oil and 1 teaspoon lemon juice.
Serve immediately.