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

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

1. 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.

2. 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.
3. Serve immediately.

Notes

You can make this recipe into one large family-sized (8 serving) salad by tossing together all ingredients in step 2 in a large bowl.

• Prep Time: 12 minutes
• Cook Time: 40 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 519
• Sugar: 10 g
• Sodium: 240 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Carbohydrates: 79 g
• Fiber: 12 g
• Protein: 14 g

Keywords: vegan bowl, turmeric rice bowl, healthy vegan bowl recipe

Did you make this recipe?

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For more plant-powered bowl meals, check out some of my favorites:

Thai Tofu Veggie Noodle Bowl
Moroccan Chickpea Sorghum Bowl
Stir-Fried Thai Sorghum Bowl

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