Turmeric-Roasted Vegetable Pilaf

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Vibrant yellow rice pilaf with roasted carrots, peppers, and chickpeas, infused with turmeric's warm glow. Served with fresh parsley for a bright, sun-drenched finish. This mediterranean-inspired vegetarian (gluten-free, vegan) ready in about 50 minutes pairs basmati rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 basmati rice
• 1.5 cups vegetable broth
• 2 tbsp olive oil
• 2, peeled and diced carrots
• 1, diced red bell pepper
• 1, diced zucchini
• 1 cup, drained and rinsed chickpeas
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 diced carrots, 1 diced red bell pepper, and 1 diced zucchini with 1 tbsp olive oil, 1/2 tsp turmeric, and 1/4 tsp salt; spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: In a medium saucepan, combine 1 cup basmati rice, 1.5 cups vegetable broth, 1/2 tsp cumin, and 1/4 tsp black pepper. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid absorbed.
3. Step 3: In a medium skillet over medium heat, heat 1 tbsp olive oil. Add 1 diced onion and cook for 5 minutes until soft and golden, then add 1 cup drained chickpeas and cook for 3 minutes until heated through.
4. Step 4: Fluff cooked rice with a fork and gently fold in roasted vegetables, chickpea mixture, and 2 tbsp chopped parsley. Serve immediately while warm.