28 In Main Courses/ Recipes

Broccoli and Turmeric Yellow Rice Bowls

nd Turmeric Yellow Rice Bowls | A Couple Cooksnd Turmeric Yellow Rice Bowls | A Couple Cooksnd Turmeric Yellow Rice Bowls | A Couple Cooksnd Turmeric Yellow Rice Bowls | A Couple Cooksnd Turmeric Yellow Rice Bowls | A Couple Cooksnd Turmeric Yellow Rice Bowls | A Couple Cooks   nd Turmeric Yellow Rice Bowls | A Couple Cooks

Growing up in the heart of Midwest America, dinner was very “in the box” – a round plate with 3 main piles: meat, veggie, starch. Nothing against the 3-pile-plate; it served both Alex and I very well growing up, everything from chicken to meatloaf. But after starting to eat more plants, the 3-pile-plate got a little more challenging. Since vegetable-based foods are usually more integrated than separate components, we moved to the bowl concept. Most nights, our food is just stuff in bowls. And never would my younger self imagine that healthy stuff in bowls could be so addictingly good, I’d forget all about the 3-pile plate.

This bowl was inspired by a meal we ate over the holidays at a little place up in Minneapolis called Modern Times. Much of the food we eat is modeled after meals at restaurants, and I knew right away that I’d have to recreate this one: a brown rice bowl with garlic kale, stir-fried vegetables, and a creamy lemon tahini sauce. When Simply Organic reached out to us looking to collaborate on clean eating recipe ideas for the new year, we decided to recast this meal by adding their turmeric to the rice to give it a vibrant, yellow color and add some nutrients. It turned out beautifully; the bright yellow is a lovely foil for the deep green broccoli and kale, with some chickpeas for added protein. (Not only is turmeric known for its nutritional value, it’s an excellent dye, so take care by protecting your counters and keeping your apron handy!) To top it off, our favorite zesty, creamy, lemon tahini sauce. For me, stuff in bowls is not complete without a good sauce, and this tahini sauce is exceptional.

The turmeric makes simple brown rice into a lovely yellow confetti, and Alex and I have been noshing on this bowl with various versions of veg since the new year hit. Bowls are a big hit in this household, and this one was no exception. It’s colorful and relatively simple to put together (though make sure to leave 1 hour to cook the rice). It also fits a variety of diets like vegetarian, vegan, gluten-free and dairy-free. How about you? How many of your meals are stuff in bowls?

4.0 from 1 reviews
Broccoli and Turmeric Yellow Rice Bowls
 
by:
Serves: 4
What You Need
  • 1 cup short grain brown rice
  • 1 ½ teaspoons Simply Organic turmeric
  • ¾ teaspoon kosher salt, divided
  • ¼ cup tahini
  • 1 large lemon (about ¼ cup juice)
  • 2 tablespoons water
  • 2½ tablespoons olive oil, divided
  • 3 carrots
  • 4 cups broccoli florets
  • 4 green onions
  • ½ bunch kale (3 large leaves)
  • 3 cloves garlic
  • 15-ounce can chickpeas
What To Do
  1. In a medium saucepan, stir together 1 cup short grain brown rice, 2 cups water, 1 ½ teaspoons turmeric and ½ teaspoon kosher salt bring to a boil. Cover and reduce heat to a low simmer; cook for 45 minutes. Remove from heat and keep covered to steam for 10 minutes.
  2. In a small bowl, combine ¼ cup tahini, the juice of 1 lemon (1/4 cup), 2 tablespoons water, ½ tablespoon olive oil, and ¼ teaspoon kosher salt. Whisk vigorously to combine.
  3. Peel and slice 3 carrots. Cut broccoli into florets. Thinly slice 4 green onions; reserve 2 for a garnish. Remove the stems from ½ bunch kale and roughly chop into bite-sized pieces. Peel 3 cloves garlic. Drain and rinse the chickpeas.
  4. In a large skillet, heat 2 tablespoon olive oil with 3 whole cloves garlic. Add carrots and saute for 3 minutes, stirring often, then add broccoli and 2 green onions and saute for 3 minutes. Add kale and ¼ cup water and saute for 2 minutes, stirring, until bright green and wilted. Add 1 pinch kosher salt, chickpeas and 2 tablespoons soy sauce and cook for 2 minutes more, stirring frequently. Remove from the heat and remove the garlic cloves.
  5. To serve, place vegetables and rice in a bowl and top with green onions and lemon tahini sauce.

This post is sponsored by Simply Organic. All opinions are our own; we love their spices and use them often. Thank you for supporting the sponsors who keep A Couple Cooks in action!

You Might Also Like

28 Comments

  • Reply
    Tori
    January 11, 2016 at 3:22 am

    I’m all for stuff-it-in-a-bowl meals, especially ones that are this healthy! Your combination of flavors here sound super delish! Definitely my kind of thing!

    • Reply
      Sonja
      February 4, 2016 at 1:42 pm

      Bowls are the best. Thank you so much, and let us know if you give it a try!

  • Reply
    Katie @ Whole Nourishment
    January 11, 2016 at 8:03 am

    You’ve never made “stuff in bowls” sound so appealing! I love the turmeric rice, and you’re right, the turmeric makes both the rice and those greens pop! Lovely bowl for a dreary January day.

    • Reply
      Sonja
      February 4, 2016 at 1:43 pm

      Thank you Katie! We’d never tried turmeric and it’s funny how much more appealing it makes the rice!

  • Reply
    Erica
    January 11, 2016 at 8:15 am

    Bowl foods!!! I’ve been roasting potatoes, brussel sprouts, carrots, and onions and putting them on top of brown rice lately – so good and simple! I’ve been in search for a sauce and lemon tahini sounds like a great choice soooo next time I make a rice bowl that will be happening.

    • Reply
      Sonja
      February 4, 2016 at 1:44 pm

      Yum, I love that! So simple and no need for a recipe. Let us know if you try the sauce — it makes any combo of veg into something totally new!

  • Reply
    Katrina
    January 11, 2016 at 8:58 am

    I love that turmeric rice! I bet it goes great with pretty much anything. Yum!

    • Reply
      Sonja
      February 4, 2016 at 1:45 pm

      Funny how just adding color makes it so much more appealing! Thanks, Katrina!

  • Reply
    Samantha
    January 11, 2016 at 10:24 am

    Looks delicious! I *still* need to try cooking with turmeric! Thanks for the inspiration :)

    • Reply
      Sonja
      February 4, 2016 at 1:45 pm

      Yes! Give it a go — it’s so easy and has great results :)

  • Reply
    Sarah | Well and Full
    January 11, 2016 at 1:55 pm

    My culinary upbringing was also very “in the box”… when I went vegetarian, my parents told me I’d have to cook for myself from then on! But now I love discovering now flavors and cuisines. Turmeric wasn’t something I ever had growing up, but I love it now! :D

    • Reply
      Sonja
      February 4, 2016 at 1:46 pm

      Haha, yes it’s funny how bringing in more vegetables can bring so much creativity to life. I don’t think I had turmeric growing up either!

  • Reply
    Maggie
    January 11, 2016 at 8:41 pm

    Think I could cook the turmeric rice in my rice cooker instead of on the stove?

    • Reply
      Alex
      January 11, 2016 at 10:12 pm

      Hi! It would probably work… but I’m not sure if the spice would damage the rice cooker at all or make it difficult to clean.

  • Reply
    Tracy
    January 11, 2016 at 8:55 pm

    Okay making it right now. My husband is a little reluctant to sour or spicy so added a T of honey to the dressing. Thanks for the great no meat options. Keep them coming and bowls are 2016 just sayin’.

    • Reply
      Sonja
      February 4, 2016 at 1:47 pm

      Haha! I supposed bowls have been around for ages but I love the idea of making them ‘cool’ again. Bowls FTW!

  • Reply
    Allyson
    January 12, 2016 at 12:38 pm

    The turmeric rice looks beautiful here, and everything in this bowl sounds delicious. I’ve yet to go to Modern Times, but it’s heading to the top of my list now.

    • Reply
      Sonja
      February 4, 2016 at 1:48 pm

      Ooo fantastic! They have a huge variety of options and we found something for everyone on the menu. Let us know if you try it out!

  • Reply
    Virginia
    January 13, 2016 at 7:07 pm

    This is completely my husband and me! I grew up with a three pile plate and realized recently that we hardly ever even use the plates in our household, but we try to cram stuff in bowls and then top with more fresh healthy stuff and it wasn’t working. So, for Christmas we splurged and bought low bowls from Crate and Barrel to accommodate more (since most of our meals are just stuff-in-1-bowl meals). We like to add fresh spinach or herbs to add even more green to our bowls. Our new low-bowls have been in constant rotation.

    Also, this recipe looks great and I’m going to try it tonight!

    • Reply
      Sonja
      February 4, 2016 at 1:49 pm

      This is a great point! We actually bought new “low” bowls as you mention too for the same reason! I *love* them and how you can stuff more yummy things into them easily. This may have to be the topic of an upcoming podcast!

  • Reply
    Sarah
    January 14, 2016 at 3:01 pm

    I’m also a huge fan of the stuff-in-bowl approach! I love this bowl of yours – beautiful colour and texture contrasts, and I’ll be trying out that sauce with my lunch today.

    • Reply
      Sonja
      February 4, 2016 at 1:50 pm

      Ooo let us know what you think! I literally could put this on everything, and it’s so easy to throw together (in comparison to other sauces that need a blender or food processor!).

  • Reply
    Hollie
    January 17, 2016 at 3:42 pm

    Super delicious and packed full of nutrition! I added like 1/2 a teaspoon of cumin to the yellow rice because I was a little unsure of the turmeric and I love the taste of cumin. I wish I had made more!

    • Reply
      Sonja
      February 4, 2016 at 1:52 pm

      I like the idea of a little cumin! Agree, turmeric doesn’t have a strong taste so that’s a fantastic idea to add a little more flavor.

  • Reply
    Cara
    January 24, 2016 at 9:52 am

    Made this for dinner with friends the other night and it was well received all around :) Took the leftovers for lunch yesterday. Looking forward to making this healthy meal again :)

    • Reply
      Sonja
      January 31, 2016 at 8:57 pm

      Oh fantastic! I was hoping that someone would love it as much as we did. Thanks so much for letting us know!

  • Reply
    Sarah
    April 18, 2016 at 9:51 am

    Used this recipe as a jumping off point last night! I roasted all my veggies + chickpeas on a sheet pan with olive oil, salt, pepper, lemon zest, lemon juice, and lots of garlic. My one difficulty was the rice– my usually trusty Aroma rice cooker stopped well before the rice was done. I just dumped it in a pot, boiled some water super fast in my electric kettle, and treated it like risotto. Despite these changes, the whole meal turned out great, and I’m going to have to do some experimenting to figure out why my rice cooker didn’t cook the short grain brown rice properly. Happy I made double the amount of tahini sauce– it was so good, I’m going to be putting it on all kinds of things now!

    • Reply
      Alex
      April 19, 2016 at 7:55 am

      Glad you enjoyed the recipe! That tahini sauce is a handy one to keep around :)

    Leave a Reply

    Rate this recipe:  

    Subscribe to Free Email Updates

    Don't miss any of our new recipes!