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Instant Pot Turmeric Chickpea Rice Bowls


Turmeric Chickpea and Rice Bowls

These turmeric chickpea rice bowls are so easy to make in the instant pot! They also check all the boxes for meeting your nutritional needs. These powerful bowls are full of healthy carbs and fats, protein, fiber, vegetables, and anti-inflammatory seasonings. Not to mention they are so flavorful. You can also customize them to your liking. While this meal is made to be completely vegetarian, feel free to add any additional protein of your choice such as chicken or shrimp. Topped with fresh herbs and a dollop of Greek yogurt, you will find yourself coming back to this meal often!

Instant Pot Turmeric Chickpea Rice

Benefits of turmeric chickpea rice bowls

Turmeric chickpea rice bowls made in the Instant Pot are a healthy and delicious meal option that offers several benefits. Here are five benefits of incorporating turmeric chickpea rice bowls into your diet:

  1. Anti-inflammatory properties: Turmeric, a key ingredient in this recipe, contains a powerful anti-inflammatory compound called curcumin. Consuming turmeric regularly can help reduce inflammation in the body.
  2. High in fiber: Chickpeas, which are a primary ingredient in this dish, are an excellent source of fiber.
  3. Plant-based protein: This dish is a great source of plant-based protein, with chickpeas providing about 15 grams of protein per cup. Protein is important for building and repairing tissues in the body, as well as promoting satiety and regulating blood sugar levels.
  4. Easy and convenient: Making this dish in an Instant Pot is quick and easy, making it a great option for busy weeknights or meal prep. Plus, using the Instant Pot means that the flavors of the ingredients are well-preserved, making for a tasty and flavorful meal.
  5. Versatile and customizable: This dish can be customized to suit a variety of dietary preferences and needs. For example, it can be made vegan by omitting the yogurt, and it can be adjusted to be low-carb by swapping the rice for cauliflower rice. Plus, you can easily add additional veggies or spices to the dish to suit your tastes.
Instant Pot Turmeric Chickpea Rice bowl

How to make turmeric chickpea rice bowls

Ingredients & Equipment

  • 1 tablespoon of olive oil
  • 1 yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of turmeric
  • 1 teaspoon of ginger
  • 1/2 a teaspoon of cinnamon
  • 1/2 a teaspoon of cumin
  • 1/2 a teaspoon of paprika
  • 1/2 a teaspoon of salt
  • 1/4 teaspoon of ground black pepper
  • 1 can of chickpeas, rinsed and drained
  • 1 can of diced tomatoes, drained
  • 1 cup of vegetable broth
  • 1 cup of brown rice
  • fresh parsley for topping (optional)
  • greek yogurt for topping (optional)
  • measuring cups & spoons
  • Instant pot
turmeric chickpea rice bowls ingredients

Instructions

  • Turn the saute option to medium on the instant pot for 5 minutes and add the olive oil.
  • Add the garlic, onion, carrots, and celery and saute for 4 minutes.
  • Next add the turmeric, ginger, cinnamon, cumin, paprika, salt, and pepper, and stir the spices into the vegetables.
  • Lastly, add the vegetable broth, tomatoes, rice, and chickpeas and stir until combined.
  • Secure the instant pot lid and select pressure cook on high for 20 minutes.
  • Allow the pot to naturally release for 10 minutes before doing a quick release.
  • Serve the turmeric chickpea rice bowls topped with parsley and a dollop of Greek yogurt and enjoy!
  • Any leftovers can be stored in an airtight container for 4 days in the refrigerator.

turmeric chickpea and rice bowls
Turmeric Chickpea and Rice Bowls
Print Recipe
5 from 2 votes

Instant Pot Turmeric Chickpea Rice Bowls

This Instant Pot Turmeric Chickpea Rice bowls recipe is a quick and easy anti-inflammatory meal that is perfect for a healthy weeknight dinner. This vegan meal is packed with fiber, and protein, and bursting with flavor!
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Servings: 4
Calories: 410kcal

Equipment

  • Instant Pot
  • Measuring cups and spoons

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 2 cloves garlic minced
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 can chickpeaaas drained and rinsed
  • 1 can diced tomatoes drained
  • 1 cup vegetable broth
  • 1 cup brown rice
  • fresh parsley for topping optional
  • Greek yogurt for topping optional

Instructions

  • Turn the saute option to medium on the instant pot for 5 minutes and add the olive oil.
  • Add the garlic, onion, carrots, and celery and saute for 4 minutes.
  • Next add the turmeric, ginger, cinnamon, cumin, paprika, salt, and pepper, and stir the spices into the vegetables.
  • Lastly, add the vegetable broth, tomatoes, rice, and chickpeas and stir until combined.
  • Secure the instant pot lid and select pressure cook on high for 20 minutes.
  • Allow the pot to naturally release for 10 minutes before doing a quick release.
  • Serve the turmeric chickpea rice bowls topped with parsley and a dollop of Greek yogurt and enjoy!
  • Any leftovers can be stored in an airtight container for 4 days in the refrigerator.

Notes

If you would like to add additional protein to this dish, you can add chicken thighs or breast and pressure cook for the same amount of time (20 minutes). 

Nutrition

Serving: 2cups | Calories: 410kcal | Carbohydrates: 70g | Protein: 18g | Fat: 8g

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