Sunshine Turmeric Rice Bowls

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Bright, fragrant rice bowls with golden turmeric and fresh herbs, perfect for a sunny day. This asian-inspired vegetarian (gluten-free, vegan) ready in about 55 minutes pairs brown rice, turmeric powder, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown rice
• 1 tsp turmeric powder
• 1 cup cherry tomatoes
• 1/2 cup cucumber
• 1/4 cup red onion
• 2 tbsp fresh cilantro
• 1 lemon
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp maple syrup
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Bring 2 cups water to a boil in a medium saucepan. Add 1 cup brown rice and 1 tsp turmeric powder, reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and water is absorbed.
2. Step 2: While rice cooks, thinly slice 1/4 cup red onion and chop 1/2 cup cucumber into 1/4-inch pieces. Halve 1 cup cherry tomatoes.
3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tsp maple syrup, 1/4 tsp salt, and 1/8 tsp black pepper to make the dressing.
4. Step 4: Once rice is cooked, fluff with a fork and let cool for 5 minutes. Toss the cooled rice with the sliced red onion, cucumber, and cherry tomatoes. Drizzle with the dressing and sprinkle with 2 tbsp fresh cilantro.
5. Step 5: Serve immediately, garnished with additional cilantro and lemon wedges if desired.