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| The bowl is my favorite piece of dinnerware. Likewise, I feel that any meal you can eat out of a bowl is bound to be amazing — I’m talking soups, stews, concoctions that you just throw together using whatever’s in your pantry. Today’s recipe gets extra bonus points from me for being a “bowl” meal. |
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Forks up,
Sarah Matysiak
Associate Editor, Healthline |
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Written by Sarah Matysiak
January 18, 2026 • 2 min read |
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| Vegan chickpea and turmeric rice bowls |
| A quarter of a can of chickpeas boasts about 9 grams of protein and 7.5 g of fiber, not to mention small amounts of potassium, calcium, iron, magnesium, phosphorus, and other vitamins and minerals. You can also pair them with rice, quinoa, or seeds to create a complete protein profile, meaning all essential amino acids are present. And good news! This recipe calls for brown rice. |
| The most time consuming part is waiting for the rice to cook. But in the meantime, you can pickle some onions and prepare your tahini. Then, all that’s left to do is add your spinach, top your bowls with chickpeas and pickled onions, and appreciate the vibrant colors of the dish before digging in! |
| Tip: If you’re looking for ways to lower the sodium content even more, consider soaking dried chickpeas overnight in a bowl of water, or opt for a low sodium canned variety.
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| What we’re digesting |
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