Recipe · Signature Bowl
Golden Turmeric Rice Bowl
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 2
This is the book's thesis in one bowl: turmeric-stained grains for curcumin, roasted brassicas for sulforaphane, chickpeas for fibre, and a tahini drizzle whose fat unlocks all of it. Eat something like this most days and the rest takes care of itself.
Tip: Roast a double tray of the vegetables — bowls like this assemble in five minutes for the rest of the week when the components are already in the fridge.
Ingredients
- 1 cup basmati or millet
- 1 tsp ground turmeric
- ½ small cauliflower, in florets
- 1 sweet potato, cubed
- 1 cup cooked chickpeas
- 2 handfuls kale, shredded
- 1 avocado, sliced
- 2 tbsp tahini
- Juice of ½ lemon
- Olive oil, salt, pepper
Method
- Heat the oven to 200°C. Toss the cauliflower, sweet potato and chickpeas with olive oil and roast 25–30 minutes.
- Cook the grains with the turmeric stirred into the water, so every grain turns gold.
- Whisk the tahini with lemon juice and enough warm water to reach a pourable cream.
- Massage the kale with a little olive oil and salt until it softens and darkens.
- Build the bowls: grains, roasted veg, chickpeas, kale, avocado, and a generous zigzag of tahini.