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1 ¼ cups water
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½ cup brown basmati rice
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¼ cup raisins
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1 teaspoon extra-virgin olive oil
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1 teaspoon onion powder or garlic powder
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½ teaspoon ground turmeric or 1 teaspoon freshly grated turmeric
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¼ teaspoon ground cinnamon
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¼ teaspoon ground black pepper
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⅛ teaspoon kosher salt
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2 tablespoons coconut oil or ghee
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1 (15 ounce) can chickpeas, rinsed and patted dry
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1 teaspoon garam masala or Indian curry powder
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1 cup roasted root vegetables
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1 teaspoon sugar or honey
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¼ teaspoon kosher salt
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¼ teaspoon ground pepper
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2 tablespoons lemon juice
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2 tablespoons low-fat plain yogurt or tahini
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Chopped fresh herbs, such as mint, parsley and/or cilantro, for garnish
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.
Nutrition Information
207
Calories
44g
Carbohydrates
22g
Protein
729mg
Potassium
4g
Fiber
10g
Sugar
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