Coconut Korma Turmeric Rice Bowl

Coconut Korma Turmeric Rice Bowl

By: Sharon Palmer | Plant Based Dietician
Get an amazing, flavorful, plant-based (vegan) grain bowl on the table with only 10 minutes of your time and one sheet pan, including a few veggies—cauliflower, bell pepper, sweet potatoes, red onions, canned chickpeas—and Maya Kaimal products.

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
1/2 teaspoon seasoning salt (optional)
1 12.5 ounce jar Maya Kaimal Coconut Korma sauce
2 8.5-ounce package Maya Kaimal Surekha Rice, Turmeric + Cumin

Preheat oven to 375 F.
Arrange cauliflower, bell pepper slices, red onion slices, sweet potato cubes, and chickpeas on a baking sheet.
Drizzle with olive oil and lemon juice evenly. Sprinkle with seasoning salt, evenly.
Place in top rack of oven and roast veggies for about 35-40 minutes, until golden brown and tender.
While veggies are roasting, open jar of Maya Kaimal Coconut Korma sauce, cover with a microwave safe dish (to avoid splattering) and microwave for about 2 minutes, until hot.
Tear the package of Maya Kaimal Surekha Rice, Turmeric + Cumin about 2 inches to vent, and microwave (according to package directions) for about 2 minutes, until warm.
To serve: Place 1 cup hot Maya Kaimal Surekha Rice, Turmeric + Cumin in the bottom of each bowl (makes 4 bowls). Divide the cauliflower, bell pepper slices, red onion slices, sweet potato cubes, and chickpeas among each bowl (one-fourth per bowl), arranging on top of each bowl. Spoon over about 1/3 cup sauce over each bowl. Serve immediately!