Turmeric Rice Bowl with Garam Masala Root Vegetables & Chickpeas

© Dotdash Meredith. All rights reserved. Used with permission.

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/Cook Time: 50 Minutes, Servings: 2

Ingredients

Roasted Vegetables

• 2 large carrots
• 2 medium parsnips, peeled
• 2 medium beets, peeled
• 1 medium red onion
• 1 medium sweet potato
• 3 tablespoons extra-virgin olive oil
• 1½ tablespoons apple cider vinegar or balsamic vinegar
• 1 tablespoon fresh herbs, such as thyme, rosemary or sage
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper

Rice

• 1¼ 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 pepper
• ⅛ 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 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

Directions

1. To prepare roasted vegetables: Position racks in upper and lower thirds of oven; preheat to 425°F. Line 2 large baking sheets with parchment paper. Cut carrots and parsnips into 1/2-inch-thick slices on a diagonal, then cut into half moons. Cut beets and onion into ½-inch-thick wedges. Cut sweet potato into ¾-inch cubes. You should have about 12 cups raw vegetables.
2. Toss the vegetables with oil, vinegar, herbs, ½ teaspoon each salt and pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer.
3. Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30 to 40 minutes.
4. Meanwhile, to prepare rice: Combine water, rice, raisins, olive oil, onion powder (or garlic powder), turmeric, cinnamon, ¼ teaspoon pepper and ⅛ 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.
5. To assemble bowls: 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), ¼ teaspoon each salt and pepper; cook, stirring often, until heated through, 2 to 4 minutes. Stir in lemon juice.
6. Serve the vegetable mixture over the rice, topped with yogurt (or tahini). Garnish with herbs, if desired.

Nutritional Information

Per Serving: 675 Calories, Total Fat: 23 g, Saturated Fat: 12 g, Cholesterol: 1 mg, Carbohydrates: 107 g, Fiber: 14 g, Total Sugars: 18 g, Added Sugars: 2 g, Protein: 16 g, Sodium: 709 mg, Potassium: 768 mg, Folate: 175 mcg, Calcium: 139 mg