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.
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.
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.