Vegetable Pilaf Bowl with Creamy Turmeric Dressing
[Vegan]

For the Bowl:

1. Prepare the pilaf. In a medium pot over low heat, warm the oil. Add the onion and cook for about 5 minutes, stirring occasionally, until it starts to become translucent. Increase the heat to medium and add the rice. Cook for 3 minutes, stirring frequently, until the rice starts to brown slightly. Add the beans, tomatoes, carrot, paprika, chili powder, turmeric, cumin, salt, black pepper, coriander, and cayenne. Add the water and bring to a boil. Reduce the heat to a simmer, cover, and cook the pilaf for 20 minutes, until the water is mostly absorbed and the rice is soft.
2. Add the chickpeas and cook for 10 additional minutes, until the water is completely absorbed. Gently mix. Taste and adjust the seasoning, if desired.
3. Assemble each bowl with half of the pilaf and serve with the dressing.

For the Creamy Turmeric Dressing:

1. Rinse and drain the cashews. In a blender, combine the cashews, water, turmeric, cumin, lemon juice, garlic, cayenne, and salt. Blend on high for about 1 minute, until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning, if desired.