Turmeric Rice Burrito Bowls
Turmeric Rice Burrito Bowls- seasoned lentils with kale, black beans, and pico de gallo served on a bed of turmeric rice. Topped with vegan cashew cheese for ultimate burrito bowl bliss!
Turmeric in a burrito bowl? Yep, you read that right.
I know it sounds like they shouldn’t go together but trust me, they do.
I discovered this during our trip to Seoul back in July. After several days of eating tofu salads, hot stone bibimbap, and Buddhist temple food made with ingredients that were difficult to recognize, I was craving something that would at least resemble my meals back home. Not because I didn’t enjoy experiencing Korean cuisine, I just needed some fiber in a serious way and Plant Cafe was the answer to my prayers.
I was dying to try one of everything on the menu but the star next to the Lentil Veggie Burrito Bowl indicating that it was a favorite ultimately won me over. That turned out to be a very, very good decision.
The combo of kale with seasoned lentils, black beans, and pico de gallo served on a bed of turmeric rice and topped with cashew cheese was mind blowing delicious. I wanted to sneak into the kitchen and kiss the adorable chef for providing me with such a healthy and flavorful option in a city full of pork.
True to Korean culture, she serves her burrito bowls topped with pickled onion (fermented veggies are thought to help aid digestion) but I chose to leave that step out. Preparing the filling, pico de gallo and cashew cheese is enough labor on it’s own. However, feel free to add some if you like!
To help save time, you can use microwaveable rice and store-bought pico de gallo. I personally prefer to make own pico because it’s pretty easy and it tastes so much better fresh. Especially when the tomatoes are as ripe and juicy as they are right now. I just can’t get enough.
Turmeric Rice Burrito Bowls
Yield: 5 bowls
Prep Time: 30
Cook Time: 15
Total Time: 45
For the pico de gallo
- 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
For the burrito bowls
- 1 tablespoon extra virgin olive oil
- 1/2 red onion, diced
- 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
For the cashew cheese
- 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
For the pico de gallo: in a medium bowl, combine all of the ingredients and stir together. Cover and refrigerate until ready to serve.
For the cashew cheese: drain the cashews then add them to a blender with lemon juice, nutritional yeast and water. Blend on high until smooth. Add more water as needed to thin. Add salt to taste.
For the burrito bowls: In a large pot, warm the olive oil over medium heat. Add the onion and cook for 3 minutes, until translucent. Add the seasonings (garlic salt, cumin, chili powder and cayenne), kale and bell pepper, stir then cook for 5 more minutes, until the kale starts to wilt. Lastly, add the corn, lentils, and black beans then stir together. Turn heat to low while you prep the rice.
In a large bowl, combine the cooked rice and the turmeric. Stir until the rice is evenly coated. Distribute rice into separate bowls then top with lentil mixture, pico de gallo, and cashew cheese. Serve warm and enjoy!
*soak cashews in a bowl covered with several inches of water for at least 6 hours or up to overnight. If you’re in a hurry, you can soak them in hot water for one hour. Note that you may need to add more water when you blend them.
Prep time does not include time to cook rice or lentils.
Nutrition Facts are for one bowl or 1/5th of recipe.
Inspired by Plant Cafe in Seoul. I highly recommend visiting if you ever find yourself in South Korea!
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
I love burrito bowls! This looks so good and I totally agree that homemade pico is the way to go. I don’t make a lot from scratch, but that and homemade guacamole are necessary.
I completely agree! Homemade guac and pico are a must!
All’s I can say is: perfection! These bowls are my spirit food…I’m LOVING the turmeric rice and I say bring on those beans! So fresh, flavorful, and healthful! I could really use these after days upon days of Bermudian cocktails and fish & chips, ha! <3
Well rub it in, why don’t ya?? ;)
I bought my first jar of turmeric a few weeks ago and have yet to open it. I keep hearing how great it is for you, but haven’t taken the plunge yet. This recipe looks like the perfect introduction – love me a good burrito bowl! :)
Thanks Melissa! I hope you like the turmeric! You can put it in smoothies (I like with frozen mango and banana), soups, curries, pasta. I kinda love it, can you tell? :)
I’ve been looking for more ways to sneak turmeric into my diet, and this looks perfect! You’ll never find me saying no to any sort of Mexican dish, especially when it’s packed with so many fresh, colourful, and healthy ingredients. Gah. Have I mentioned before that I want to come live with you? That still holds true :P
You can make me all the breakfasts and desserts and I’ll serve you lunch and dinner, deal? ;)
Turmeric rice sounds like something I need to try ASAP. Oh and homemade pico is the BEST.
I know, I could eat homemade pico everyday!
Gah these bowls sound so good!! I am DYING for home-cooked meals right now … there have been too many nights out and at the salad bar at the grocery store with this reno! Care to send me one of these bad boys for dinner???
I feel your pain, lady! I wish I could send you one! :)
That turmeric rice looks to die for- loving the bright colors and lush flavors here (also very curious about those pickled onions! :) )
The pickled onions were a nice touch! I just didn’t want to add another step. :)
Love love love the addition of tumeric in here! I would say that this is even BETTER than chipotle :)
Well, aren’t these beautiful?! Love the color that turmeric gives them!
What a gorgeous burrito bowl! Turmeric is one of those spices where I have it but I don’t use it very often so now I’m excited I have a new recipe to enjoy it in!
I love eating bowls like this — this is the perfect meal full of goodness! The turmeric rice sounds like something I need to try, too, and I love the color. This is something I could eat every day!
This looks like my kind of dish! A big bowl of veggies, rice & goodness is one of my dinner go-to ideas. Interesting to use turmeric, and I love fresh pico too!
You’ve made some delicious discoveries during your travels, Sarah! Keep em comin! Nothing like a deconstructed burrito and I really am all over that turmeric rice! The cashew cream is such a delicious addition to this bowl. You gotta have something creamy… and when trying to reduce cheese, this is a perfect way to do it! Fabulous work my dear!
Thanks Traci! I hope you have a nice weekend and enjoy some fall weather! :)
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This looks good and tastes good too! I also don’t use turmeric enough, so this is a nice find. I did use a store bought fresh salsa, as it’s hard to find good tomatoes. And it’s a first time for making the cashew cream; I love it! Thanks for a great recipe.
I’m so glad you liked them, Connie! I know it’s kind of a labor intense recipe but the nutritional value is certainly worth it. I hope you find more uses for the cashew cream! :)
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