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Korma Turmeric Rice Veggie Power Bowls

URL: https://sharonpalmer.com/korma-turmeric-rice-veggie-power-bowl-vegan-gluten-free/

Ingredients

Turmeric Brown Rice

  • 1 tablespoon extra virgin olive oil
  • 1 cup brown rice, uncooked
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 2 teaspoons turmeric
  • ½ teaspoon freshly ground black pepper
  • 2 cups water
  • 1 cube vegetable bullion
  • 1 teaspoon agave syrup
  • ½ lemon juiced

Roasted Vegetables

  • 1 small head cauliflower, broken into florets
  • 1 medium green bell pepper, sliced
  • 1 medium red onion, sliced
  • 1 small sweet potato, peeled, cubed
  • 1 15-ounce can chickpeas, rinsed, drained
  • 2 tablespoons extra virgin olive oil
  • 1 lemon juiced
  • ½ teaspoon seasoning salt (optional)

Easy Korma Sauce

  • 1 tablespoon vegetable oil
  • ½ inch piece fresh ginger, finely grated
  • 1 clove garlic, finely minced
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • 1 teaspoon garam masala
  • pinch teaspoon salt (optional)
  • pinch teaspoon black pepper
  • ½ can (13.5 ounce) light coconut milk (about ¾ cup)
  • 1½ tablespoons almond meal
  • 1½ tablespoons tomato paste

Instructions

  1. Heat olive oil in a medium pot and sauté rice, ginger, garlic, turmeric, and black pepper for 2 minutes.
  2. Add water, vegetable bullion, and agave syrup, cover, and cook for about 40 minutes until tender.
  3. Stir in lemon juice and remove from heat.
  4. Arrange cauliflower, bell pepper, red onion, sweet potato, and chickpeas on a baking sheet.
  5. Drizzle with olive oil and lemon juice, and sprinkle with seasoning salt.
  6. Roast in the oven at 375°F for about 35-40 minutes until golden brown.
  7. In a skillet, heat oil and sauté ginger and garlic for 2 minutes.
  8. Add spices and sauté for another 2 minutes, then add coconut milk, almond meal, and tomato paste, stirring until bubbly and smooth.
  9. To serve, arrange rice, roasted vegetables, and korma sauce in bowls.

Nutrition Facts (estimated)

Servings
4
Calories
588
Total fat
23g
Total carbohydrates
92g
Total protein
17g
Sodium
609mg
Cholesterol
0mg

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