Pilaf is the term used for rice cooked in seasoned broth. The rice is typically sautéed in oil before the spices and broth are added. The vegetables in this bowl give the pilaf texture, nutrients, and flavor. This is a great potluck dish, as it tastes delicious both warm and at room temperature.

Vegetable Pilaf Bowl with Creamy Turmeric Dressing [Vegan]






Cooking Time




For the Bowl:

  • 1 tablespoon avocado oil
  • 1/4 cup diced yellow onion
  • 1 cup uncooked white rice
  • 1 cup green beans, cut into 1-inch pieces
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup diced carrot
  • 1 teaspoon ground sweet paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground coriander
  • Pinch of cayenne pepper (optional)
  • 2 cups water
  • 1 cup cooked chickpeas
  • 1/2 cup Creamy Turmeric Dressing (recipe follows)

For the Creamy Turmeric Dressing:

  • 1/4 cup raw cashews, soaked in water for 30 minutes
  • 1/4 cup water
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • Pinch of cayenne pepper
  • Pinch of sea salt


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.

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Nutritional Information

Per Serving: Calories: 416 | Carbs: 57 g | Fat: 16 g | Protein: 12 g | Sodium: 714 mg | Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.