Overhead view of a very colorful Turmeric Coconut Basmati Rice Bowl.

Turmeric Coconut Basmati Rice Bowl

Our Turmeric Coconut Basmati Rice Bowls are sweet, savory, and bursting with color!

This power bowl recipe is made with U.S.-grown basmati rice and comes to us from our friend Maggie Michalczyk, RDN of @onceuponapumpkin.

  • Servings
  • Serving Size
    1 bowl
  • Prep Time
    30 min
  • Cook Time
    10 min
  • Total Time
    40 min


  • 1 can chickpeas, drained
  • 1 tablespoon olive oil 
  • 2 teaspoon garlic power
  • salt and pepper to taste 
  • 2 tablespoons olive oil 
  • 3 cloves garlic, minced 
  • 1 cup basmati rice, rinsed and drained
  • 1¼ cup water
  • ½ cup coconut milk 
  • 2 teaspoons turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper 
  • 2½ cups greens 
  • ½ cup red seedless grapes, washed and halved
  • ½ cup pickled or raw red onion 
  • ½ cup crumbled feta cheese 
  • 2 servings cooked chicken (optional) 


  • Preheat the oven to 425 degrees F. Drain the can of chickpeas and dry them off using a paper towel. Spread them on a baking sheet and season with olive oil, garlic powder and salt and pepper. Roast for 30 minutes, flipping halfway through. 
  • While the chickpeas roast make the coconut turmeric rice. In a medium-sized pot, heat the olive oil over medium heat and the minced garlic, cooking until fragrant. Add the rinsed basmati rice, cooking for about a minute by itself before adding turmeric, black pepper and salt and then the water and coconut milk.
  • Stir everything together until combined and bring to a boil before reducing to low heat. Cover and simmer for about 10 minutes until all the liquid has been absorbed and the rice is creamy and plump.
  • Assemble the bowls with a base of greens topped with coconut turmeric basmati rice, crispy chickpeas, halved grapes, pickled red onion, feta. Add cooked or rotisserie style chicken if desired or leave off for a plant-based version. These bowls are also delicious with a big dollop of hummus on top! Enjoy!