Turmeric Rice Burrito Bowls

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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 Rice Burrito Bowls- sounds like a strange combo but it is SO good! (dairy-free & gluten-free)

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.

Turmeric Rice Burrito Bowls- sounds like a strange combo but it is SO good! (dairy-free & gluten-free)

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.

Turmeric Rice Burrito Bowls- sounds like a strange combo but it is SO good! (dairy-free & gluten-free)

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- sounds like a strange combo but it is SO good! (dairy-free & gluten-free)

Turmeric Rice Burrito Bowls- sounds like a strange combo but it is SO good! (dairy-free & gluten-free)

Turmeric Rice Burrito Bowls- sounds like a strange combo but it is SO good! (dairy-free & gluten-free)

 

Turmeric Rice Burrito Bowls

Yield: 5 bowls

Prep Time: 30

Cook Time: 15

Total Time: 45

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Ingredients:

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

Directions:

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! heart

by Sarah on October 3, 2016  //  Dinner, Fall, Recipes by Season, Summer
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