Feel-Good Meals: Pistachio Rice & Roasted Veggies

By Maddy Corbin

This recipe has everything you need to feel good! Chickpeas and nuts provide wholesome plant-based protein. Turmeric, pistachios, and yogurt have wonderful anti-inflammatory properties. Naturally gluten-free and vegan, this recipe is perfect for anyone’s dietary needs! I love to use these leftovers as filling for a pita wrap with some spring mix and hummus.
Total Time: 30-40 minutes | Servings:2-3
Rice Ingredients
  • ½ cup long-grain white rice
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • ¼ cup chopped pistachios
  • ½ cup veggie broth
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • olive oil
  • salt + pepper to taste
  • zest of a lemon
  • cilantro, chopped (optional)
Roasted Veggies & Chickpeas Ingredients
  • 1 small zucchini, in thick half-moons
  • 1 red onion, in wedges
  • 1 bell pepper, in strips
  • 1 (12oz) can of chickpeas
  • 2 cloves of garlic, chopped
  • juice of half a lemon
  • 1 tsp smoked paprika
  • Olive Oil
  • salt + pepper
Vegan Yogurt Sauce Ingredients
  • 1 single-serve cup of unsweetened vegan yogurt
  • 1 small English cucumber, chopped
  • 1 clove garlic, minced
  • handful of dill, minced
  • juice of half a lemon
Rice Instructions
Starting out: Preheat the oven to 425 F
  1. Coat the bottom of a small saucepan in olive oil, place over medium heat. Add the chopped shallots and cook until translucent, about 2 minutes. While shallots cook down, rinse your rice under cold water until it runs clear.
  2. Put in pistachios, cumin, turmeric, paprika, and garlic. Toast until fragrant, about 30 seconds.
  3. Add rice and toast for 1 minute. Deglaze with veggie broth, mixing to combine all spices.
  4. Bring to a boil, then cover and reduce to low heat, cooking until rice is tender (about 15 minutes). Leave covered off of the heat until it’s time to serve!
Roasting Instructions
While the rice cooks…
  1. Prepare all your veggies and rinse and thoroughly dry the chickpeas.
  2. In a large mixing bowl, toss the ingredients with lemon juice, a drizzle of olive oil, salt, pepper, smoked paprika, and garlic
  3. Spread on a large baking sheet. Roast at 425 F for 20-25 minutes, mixing halfway through.
Sauce Instructions
While the veggies roast…
  1. Combine vegan unsweetened yogurt, lemon juice, diced cucumber, and minced garlic and dill in a small bowl.
  2. Stir to combine and season with salt and pepper to taste.
Finishing Up
Finally you’re ready to enjoy the product of your hard work!
  1. Fluff the rice and add lemon zest and chopped cilantro.
  2. Divide the rice into bowls, topping with roasted veggie mixture and a dollop of yogurt sauce.
  3. Garnish with leftover chopped pistachios.

Enjoy! Feel proud of yourself for cooking this delicious meal!