Aromatic Lunch Box: Turmeric Rice, Curried Chickpeas & Roasted Sweet Potatoes with Spicy Oil and Yogurt Sauce
A vibrant and balanced lunch inspired by fresh spices and wholesome ingredients, perfect for meal prep and enjoying at room temperature or warmed up. Each component is prepared separately and then assembled for convenience and flavor harmony.
🕒 Prep Time: 15 min
🍳 Cook Time: 50 min
🍽️ Servings: 4
🥄 Ingredients
Turmeric Rice:
- 200 g basmati rice
- 25 g butter
- 250–300 ml boiling water
- 1/2 tsp salt
- 1/4 tsp turmeric powder
Curried Chickpeas:
- 500 g cooked chickpeas (canned or homemade)
- 1 medium onion (about 70 g)
- 2 large garlic cloves
- 1 tsp grated ginger (paste)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp ground green cardamom
- 1/4 tsp hot paprika (optional)
- Freshly ground black pepper
- 1–2 tbsp oil
Roasted Sweet Potatoes & Carrots with Ginger:
- 2 sweet potatoes
- 1 large carrot (about 200–250 g)
- 1/2 tsp grated ginger (paste)
- 3 tbsp oil
- 1/4 bunch parsley
- Salt and freshly ground black pepper
Spicy Oil:
- Oil remaining from cooking vegetables
- 1/4–1/2 tsp chili flakes (Pul Biber)
- 1/8 tsp sweet paprika
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- Pinch of ground cumin
Yogurt Sauce:
- 150 g Greek yogurt
- 35 g tahini (sesame paste)
- 1 tbsp lemon juice
- 4–5 tbsp water
- Salt to taste
👩🍳 Instructions
- Prepare the Turmeric Rice:
Preheat oven as per your rice baking recipe. Dissolve salt and turmeric in boiling water. Combine rice, butter, and the turmeric water in a baking dish. Bake as directed in your preferred oven method. Once done, fluff rice and adjust salt to taste. - Make the Curried Chickpeas:
Heat oil in a medium pan. Add finely sliced onion and sauté until softened. Add garlic and grated ginger, cooking for another minute. Stir in all spices and freshly ground black pepper. Add chickpeas and cook on higher heat for about 5 minutes. Season with salt. - Prepare the Vegetables:
Cut carrots into medium sticks and boil in salted water until tender. Peel and cut sweet potatoes into thicker fries, toss with salt and a little oil, then roast in the oven at 220°C for approximately 20 minutes until lightly browned. - Sauté Vegetables with Ginger:
In a large pan, heat oil and sauté grated ginger for 1 minute to release aroma. Add drained carrots and roasted sweet potatoes. Season lightly with salt and sauté gently, mixing carefully to avoid breaking the vegetables. Add finely chopped parsley before removing from heat. - Infuse the Spicy Oil:
Using the ginger-flavored oil remaining in the pan (add fresh oil if less than 2 tbsp), stir in chili flakes, sweet paprika, coriander, cumin, and a pinch of cumin. Remove from heat and let the oil cool to infuse the flavors. Transfer to a small bowl when cool. - Prepare the Yogurt Sauce:
In a bowl, combine Greek yogurt, tahini, lemon juice, and salt. Gradually add water until you achieve a creamy sauce that flows easily from a spoon. - Assemble the Lunch Bowls:
Divide turmeric rice evenly into 4 bowls. Layer with roasted vegetables, then spoon the curried chickpeas on top. Drizzle with yogurt sauce and finish with the infused spicy oil. Serve immediately or enjoy at room temperature.
💡 Tips
- This meal is excellent for meal prepping and keeps well refrigerated.
- Adjust the chili in the spicy oil according to your heat preference.
- Tahini in the yogurt sauce adds richness and depth—perfect for balancing spices.
- Roasting sweet potatoes brings out natural sweetness, contrasting beautifully with savory curry flavors.
🎉 Perfect For
- Healthy meal prep lunches
- Vegetarian and vegan-friendly options (omit butter for vegan)
- Flavorful, balanced weekday meals
📝 Final Thoughts
This colorful and aromatic lunch box combines comforting turmeric rice with richly spiced chickpeas and tender roasted vegetables. The vibrant yogurt sauce and spicy infused oil elevate the dish to a flavorful feast, perfect for busy days when you want something nutritious, delicious, and easy to assemble.