Instant Pot Turmeric Chickpea 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!

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.

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

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.