Turmeric Rice Burrito Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Turmeric-spiced brown rice bowls loaded with black beans, lentils, kale, roasted vegetables, and a cashew-based sauce. These are hearty, flavorful, and completely plant-based. Serve as a satisfying lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 4 tomatoes (diced (approx. 2 cups))
- 1/2 red onion (diced)
- 1 jalapeno (cored and diced)
- juice of 1 lemon
- juice of 1 lime
- 1/4 teaspoon salt
- 1/2 cup cilantro (chopped)
- 1 tablespoon extra virgin olive oil
- 1 red bell pepper (cored and diced)
- 1 bunch kale (chopped)
- 1/2 teaspoon garlic salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- pinch of cayenne or chipotle powder for heat (optional)
- 1 cup corn kernels
- 1 cup cooked lentils
- 1 15 ounce can black beans, drained and rinsed
- 24 ounces cooked brown rice
- 3 teaspoons turmeric powder
- 1 and 1/2 cup raw cashews (soaked*)
- juice of 1 lemon (approx. 1/4 cup)
- 3 tablespoons nutritional yeast
- 3/4 cup water
- salt to taste
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 694mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1231mg
- Calcium
- 194mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 694MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.