This wealthy, gold and inexperienced Pistachio Turmeric Rice Energy Bowl is vegan, and gluten-free—plus it’s bursting with taste and diet.
- To Put together Turmeric Rice: Warmth olive oil in a medium pot. Add rice, ginger, garlic, turmeric, and black pepper and sauté for two minutes. Add water, vegetable bullion, and agave syrup. Stir nicely, cowl, and prepare dinner over medium warmth—stirring sometimes to forestall from sticking—for about 40 minutes, till simply tender, however not mushy. Stir in lemon juice and take away from warmth.
- To organize 4 giant bowls (about 3 cups dimension): Divide turmeric rice into every bowl (about 1/2 cup per serving). Divide and prepare the toppings among the many bowls, as follows: 2 cups spinach, 1/3 cup chickpeas, 1/4 avocado, sliced, 2 tablespoons pistachios, and a couple of tablespoons cranberries. Drizzle every bowl with 1/2 teaspoon olive oil and 1 teaspoon lemon juice.
You can also make this recipe into one giant family-sized (8 serving) salad by tossing collectively all components in step 2 in a big bowl.
- Prep Time: 12 minutes
- Cook dinner Time: 40 minutes
- Class: Entree
- Delicacies: American
- Serving Measurement: 1 serving
- Energy: 519
- Sugar: 10 g
- Sodium: 240 mg
- Fats: 20 g
- Saturated Fats: 3 g
- Carbohydrates: 79 g
- Fiber: 12 g
- Protein: 14 g
Key phrases: vegan bowl, turmeric rice bowl, wholesome vegan bowl recipe