Curried Chickpea Rice Bowls with Roasted Vegetables and Cucumber Raita

This vibrant rice bowl brings together aromatic garlic basmati rice, crispy curried chickpeas and tender roasted vegetables. The star is the cool, creamy cucumber raita-a simple yogurt-based sauce with fresh herbs and a hint of chili that balances the warm spices perfectly.

Everything comes together on one sheet pan for easy cleanup, while the rice simmers on the stovetop. It’s a wholesome, satisfying meal that’s packed with flavor and texture. Perfect for a weeknight dinner that feels special without the fuss.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Super Select CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Trim, peel and cut carrots diagonally into 1/2-inch pieces. Halve and peel onion; cut half into 1/2-inch wedges, then mince a few wedges to get 1 tablespoon (2 tablespoons for 4 servings). Peel and mince garlic.
2. Drain and rinse chickpeas; pat very dry with paper towels. On one side of a baking sheet, toss chickpeas with a drizzle of oil, half the curry powder, salt and pepper. On the other side, toss carrots, onion wedges and tomatoes with a drizzle of oil, salt and pepper. (For 4 servings, use two sheets; roast chickpeas on top rack and veggies on middle rack.) Roast on top rack until veggies are tender and chickpeas are crispy, 20-25 minutes.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Stir in rice, stock concentrate, 3/4 cup water (1 1/2 cups for 4 servings) and a pinch of salt. Bring to a boil, cover and reduce to low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, trim and grate half the cucumber (all for 4 servings) on the large holes of a box grater. Finely chop cilantro. Zest and quarter lemon. Mince chili pepper. In a small bowl, combine grated cucumber, minced onion, yogurt, sour cream, half the cilantro and 1/4 teaspoon curry powder (1/2 teaspoon for 4). Stir in a squeeze of lemon juice, salt and a pinch of chili if desired.
5. When veggies are done, toss them on the baking sheet with lemon zest and a squeeze of lemon juice. Fluff rice with a fork and season with salt and pepper. Divide rice, veggies and chickpeas among bowls. Top with raita and remaining cilantro. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different rice?

Yes, you can substitute basmati with jasmine or long-grain white rice. Adjust cooking time and water according to package instructions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and veggies in the microwave or oven and add fresh raita just before serving.

Can I make this vegan?

Yes, replace yogurt and sour cream with plant-based alternatives like coconut yogurt and vegan sour cream. The rest of the recipe is already vegan.