New American Plate Challenge

Pistachio Turmeric Rice Power Bowl

Weekly Recipe
Serves 4

What’s not to like about this exotic, golden yellow rice bowl, 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.

Recipe from Sharon Palmer, The Plant-Powered Dietitian.


  • 1 Tablespoon
    extra virgin olive oil
  • 1 Cup
    brown rice, uncooked
  • 1 Tablespoon
    grated fresh ginger
  • 2
    cloves garlic, minced
  • 2 Teaspoons
  • 1/2 Teaspoon
    Freshly ground black pepper
  • 2 Cups
  • 1
    cube vegetable bullion
  • 1 Teaspoon
    agave syrup
  • 1/2
    lemon, juiced
  • 1 Cup
    canned chickpeas, rinsed, drained
  • 1 Cup
    pistachios, shelled
  • 1/2 Cup
    dried cranberries
  • 1
    avocado, sliced
  • 1 Cup
    fresh spinach
  • extra virgin olive oil (if desired)


  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 Bowls: Divide turmeric rice into bowls (2 for large servings, or 4 for small servings). Divide the toppings among the servings (2 or 4) and arrange on top of the rice: chickpeas, pistachios, dried cranberries, avocado slices, and spinach. Top with a drizzle of extra virgin olive oil if desired.

Nutrition: Serving (1/4 recipe): 442 calories, 24 g total fat, 3 g saturated fat, 0 mg cholesterol, 122 mg sodium, 49 g carbohydrate, 11 g fiber, 14 g sugar, 13 g protein


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