Roasted Root Vegetables Over Coconut Turmeric Chickpea Rice

Serves 4-6


Roasted Root Vegetables
  • 2 large carrots, peeled and sliced evenly
  • 2 medium parsnips, peeled and sliced evenly
  • 2 medium beets, peeled and sliced into wedges
  • 1 medium red onion, skin removed and sliced into wedges
  • 1 medium sweet potato, scrubbed and sliced into cubes (skin can be left on or removed)
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons apple cider vinegar or balsamic vinegar
  • 1 tablespoon fresh rosemary, sage, and/or thyme, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
Coconut Turmeric Rice
  • 1 1/2 tablespoons coconut oil
  • 1 1/2 cups red onions, diced
  • 15 ounce can chickpeas, drained and rinsed
  • 4 cloves garlic, minced or pressed
  • 2 tablespoons turmeric
  • 1 13.5 oz Thai coconut milk
  • 3 cups parboiled rice
  • 1 tsp cayenne
  • 1 tsp black pepper
  • 1 teaspoon Kosher salt
  • 2 teaspoons vegetable bouillon
  • 4 cups vegetable broth
  • 1/2 cup spring onions, chopped
  • 3 bay leaves
  • Serve with chopped cilantro and plain Greek yogurt


Roasted Root Vegetables
  1. Position racks in upper and lower portions of your oven to ensure that a Dutch oven will fit on the bottom rack and a baking pan will fit above it; preheat to 400 degrees F. Line an extra-large, rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the prepared vegetables with oil, vinegar, herbs, salt and pepper until well coated.
  3. Spread onto the prepared baking sheet, into a single layer. Set aside while you prepare the rice (both the rice and vegetables will bake at the same time).
Coconut Turmeric Rice
  1. To begin the rice, in a Dutch oven, heat oil and sauté chopped red onions for 5 minutes.
  2. Stir in chickpeas, garlic and cook until aromatic (3-4 minutes).
  3. Then add turmeric, stir well and cook for an additional minute.
  4. Pour coconut milk into the pot. Stir to combine and gently simmer uncovered for 5 minutes.
  5. Add rice, cayenne, black pepper, salt, bouillon, broth, and green onions. Stir well.
  6. Top with bay leaves, cover and bake at 400 degrees F for 40-45 minutes. At the same time, roast the vegetables, tossing them halfway, until fork-tender, 35 to 45 minutes (a little char on root vegetables is tasty, but avoid burnt).
  7. When the rice is done, use oven mitts (I’ve made the mistake to use just my hands before-ouch!) to remove from the oven, let sit for 5 minutes, remove bay leaves, fluff and enjoy.
  8. Serve vegetables over rice with fresh herbs and plain Greek yogurt.

*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors.