• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Browse Recipes
    • Latest
    • By Category
  • Indian Vegan Recipes
  • SUBSCRIBE
Holy Cow Vegan
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Latest recipes
  • Browse by category
  • Indian Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ร—

    Home > Vegan Bowls

    Mixed Beans Masala Bowl with Sweet Potatoes and Turmeric Rice

    Posted: Apr 6, 2017 ยท Updated: Aug 16, 2021

    Jump to Recipe Pin Recipe

    This Mixed Beans Masala Bowl is brimming over with health and flavor. The beans masala, sweet potatoes and turmeric rice have no added oils and they are easy enough to put together with a few pantry spices and ingredients. A vegan, gluten-free and soy-free recipe.

    Mixed beans masala bowl with sweet potatoes and turmeric rice

    This is the kind of food I live for. Or would die for.

    The mixed beans masala is an extraordinarily simple recipe, and I had some fun with it by adding to it almost every kind of bean I had in my pantry. There are kidney beans here and black beans and green and red mung beans, and great northern beans, and navy beans and pink beans and pinto beans and black-eyed peas. You could go with all of these, or use your own mix, or even one of those pre-made bean mixes you can buy off the shelf at a store like Whole Foods. You can also just use one or two kinds of beans, or add lentils into the mix, if you have a mind to.

    Mixed beans masala bowl with sweet potatoes and turmeric riceHave I told you how much I love bowls? And making them? It's rather fun to try and figure out what flavors will go together, and with a spicy bean masala, sweet potatoes are almost a no-brainer, because they complement each other so perfectly.

    The sweet potatoes are really simple to make: all you do is simmer them with some stock, garam masala, and orange juice, and they turn into deliciousness itself.

    The turmeric rice is not just super-tasty, it is entirely fat-free. I also added some cumin and whole spices to it to add tons of flavor. (You can also check out my turmeric rice recipe, made with fresh turmeric root recipe, which would be awesome in this bowl).

    It is a great idea to use vegetable stock or broth when you make Indian foods without added oils, because the broth really makes up for any loss in flavor from leaving out the oil. You can try a great homemade stock, like this vegetable stock that I love and use all the time, or use a low-sodium stock or broth from the store.

    I'll stop with the chatting now and get on with this recipe-- or three recipes. Enjoy, all!

    Mixed beans masala bowl with sweet potatoes and turmeric rice

    Mixed beans masala bowl with sweet potatoes and turmeric rice

    Mixed Beans Bowl with Sweet Potatoes and Turmeric Rice

    This Mixed Beans Masala Bowl is brimming over with health and flavor. The beans masala, and the accompanying sweet potatoes and turmeric rice, have no added fats or oils and they are easy enough to put together with a few pantry spices and ingredients.
    5 from 8 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main Course
    Cuisine: Indian inspired
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Mixed Beans Bowl Turmeric Sweet Potatoes
    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins
    Servings: 8
    Calories: 340kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Wok or skillet
    • 2 saute pans or saucepans

    Ingredients 

    For Mixed Beans Masala:

    • 1 ยฝ cups dry kidney beans (any kind of bean would work here. Soak the beans for at least six hours, then drain, cover with water, and cook until tender, about 60-90 minutes. A pressure cooker or instant pot will help you do this much faster, follow manufacturer directions on how to cook beans)
    • 3-4 cups vegetable stock
    • 1 medium onion (finely chopped)
    • 4 cloves garlic (crushed or minced)
    • 1-inch piece ginger (grated)
    • 1 cup tomato puree
    • 1 teaspoon paprika
    • ยฝ teaspoon turmeric
    • ยฝ teaspoon cayenne
    • 1 tablespoon garam masala
    • Salt to taste
    • Cilantro, chopped, for garnish

    For Sweet Potato Stir-Fry:

    • 2 large sweet potatoes (diced)
    • ยผ cup vegetable stock
    • ยฝ cup orange juice
    • ยฝ teaspoon garam masala
    • Ground black pepper and salt to taste

    For Turmeric Rice:

    • 1 ยฝ cups long-grain rice (rinsed)
    • 3 cups vegetable stock
    • 3 cloves
    • 3 green cardamom pods
    • 2 dry bay leaves
    • 1 teaspoon cumin seeds
    • ยผ teaspoon turmeric
    • Salt to taste
    Prevent your screen from going dark

    Instructions

    Make the mixed beans masala:

    • In a large saucepan, place ยผ cup of vegetable stock and bring it to a simmer. Add the onions, ginger and garlic, season with some salt and black pepper, and saute over medium-low heat, stirring frequently, until the onions turn soft.
    • Add the tomatoes with the turmeric, paprika, cayenne, and garam masala. Stir to mix and let the mixture come to a boil. Let it continue to cook about five minutes, stirring a few times.
    • Add the beans and about two cups of the cooking liquid, if you have any. Otherwise, add vegetable stock/broth. Bring to a boil, turn the heat down to a simmer, and let the beans masala cook for another 10 minutes. If it starts to get dry, add more stock.
    • Season with salt if needed. Turn off the heat and garnish with coriander leaves.

    Make the sweet potatoes:

    • In a wok or a large skillet, place the vegetable stock and sweet potatoes. Turn on the heat and let the liquid come to a simmer.
    • Add the orange juice and garam masala and ground black pepper. Mix, cover, and let the sweet potatoes cook for about 8-10 minutes or until tender, over medium heat. Stir the sweet potatoes gently so as to not mash them. Check once or twice during cooking to make sure they are not sticking to the bottom-- if they are, add more stock, a tablepoon at a time.
    • Season with salt as needed.

    Make the turmeric rice:

    • Place the stock in a saucepan over medium-high heat. Add the turmeric, cumin seeds, bay leaves, cloves, and cardamom (use the whole pods).
    • Once the water boils, add the rice. Bring back to a boil, cover, and let the rice cook over low heat for 15 minutes. Let it stand undisturbed for at least 10 more minutes after turning off the heat. Then open and fluff with fork before serving.
    • Layer the rice, sweet potatoes, and beans masala in a bowl while still hot, and enjoy!

    Nutrition

    Calories: 340kcal | Carbohydrates: 76g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Potassium: 547mg | Fiber: 13g | Sugar: 9g | Vitamin A: 12850IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 4.7mg
    Tried this recipe?Please leave a comment and recipe rating below!
    Follow Holy Cow Vegan on Instagram

    Mixed beans masala bowl with sweet potatoes and turmeric rice

    **

    More bowl-some meals:

    Curried Chickpeas Bowl with Turmeric Rice and Swiss Chard

    Soba Noodles Bowl with Spinach and Tofu

    Fat-free Burrito Bowl

     

    « Baked Plantain Fries
    Vegan Carrot Bundt Cake with Cashew Cream Cheese Frosting »
    • Facebook
    • Twitter
    • Yummly

    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Kathleen

      December 14, 2021 at 5:27 pm

      5 stars
      I'm trying to include more beans in my diet and came across this delicious recipe. Wow! The flavor was rich with a bit of heat. My husband likes only a light heat so next time I will back off to 1/8 tsp on the beans. I added plain yoghurt for heat contrast.

      Reply
    2. Sarah G

      May 22, 2021 at 12:14 pm

      5 stars
      I had no idea that so much beautiful smell and flavor could come out of beans, rice, and potatoes! The flavors were so deep and complimented each other perfectly. I made the turmeric rice with brown (a little healthier, and I like it better than white) rice, which I'm sure changed the flavor a little, but it was amazing.

      Reply
    3. Emma Jane Robinson

      March 29, 2020 at 6:29 pm

      Iโ€™d states to add 1 cup of tomatoe purรฉe, is that correct? That seems like a lot of purรฉe. Is it a cup of tomatoes?

      Reply
    4. Iain Love

      October 12, 2019 at 3:06 pm

      2 cups of stock leaves the bean masala quite runny. 10 mins cooking doesn't reduce it much.

      Has anyone else found this?

      Reply
      • Sarah G

        May 22, 2021 at 12:16 pm

        5 stars
        I cooked the ever-loving mess out of the beans just because I like my beans cooked down and thick with all the flavors just melded together. So yes, I cooked them much longer than 10 minutes.

        Reply
    5. Lisa

      June 07, 2019 at 2:59 pm

      Did anyone find out how many this recipe serves???

      Reply
      • Vaishali

        June 07, 2019 at 3:54 pm

        Eight, added!

        Reply
    6. Amy

      February 18, 2018 at 5:15 am

      Hi, what do you soak the beans in? And how many does this serve? Iโ€™m going to try this today! ๐Ÿ™‚

      Reply
      • Vaishali

        February 18, 2018 at 10:05 am

        Beans should always be soaked in water before cooking, with some exceptions. Cover the beans by a few inches of water because they will expand. You can also just use canned beans here, saving the whole soaking and cooking beans step.

        Reply
        • Amy

          February 18, 2018 at 1:41 pm

          Thank you so much. How many does this reciepe serve?

          Reply
          • Vaishali

            June 07, 2019 at 3:54 pm

            Eight!

            Reply
    7. Fifi

      April 08, 2017 at 10:00 pm

      For Turmeric Rice directions, you never mention when to add the cardamon pods. Do you break the pods open and use just the inside and throw away the shell, or just put the whole pod in the rice? When do you add it. Also the directions say to add cinnamon to the rice. But cinnamon is not listed in the ingredients. Please clarify. Thank you.

      Reply
      • Vaishali

        April 09, 2017 at 1:37 am

        Sorry, it should have read cardamom instead of cinnamon. And use the whole pod, no need to peel. You can discard the whole spices after cooking, if you wish.

        Reply

    Leave a comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Picadillo Tacos
    • Vegan Zucchini Pasta
    • Chickpea Rice
    • Vegan Mushroom Stroganoff
    • Mexican Tofu with Apricots, Chipotle and Tamarind
    • Vegan Swedish Meatballs

    How to make

    • Dosa Recipe | How to Make Perfect Dosai at Home
    • Easy Mushroom Stock
    • Sambar Powder (Sambar Masala)
    • Roti recipe. How to make the softest Roti/Chapati (step by step with video)
    • Healthy Whole Wheat Vegan Puff Pastry (1/2 the fat)
    • Easy Indian Curry Paste for Restaurant-Style Dishes
    • Vegan Mayo
    • How to Make Curry Powder
    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Muffaletta Casserole
    • Cheezy Vegan Mexican Black Bean Casserole
    • Vegan Indian-Spiced Tofu Casserole
    • Lentil Soup
    • Cauliflower Rice Biryani (Keto + Vegan)
    • Easy Vegetable Curry (One-pot, 30 minutes)

    How to make

    • Vegan Instant Pot Yogurt
    • Air Fryer Tofu
    • Ginger Garlic Paste for Indian Recipes | How to make and store it
    • Garam Masala Recipe
    • How to Make a Sourdough Starter (Easy Step by Step Guide)
    • How to make sauerkraut
    • Gluten Free Sourdough Starter
    • Homemade Biryani Masala Spice Mix

    Footer


    ABOUT HOLYCOWVEGAN

    All Recipes
    Recipe Videos
    About Vaishali
    Privacy Policy

    VEGAN INDIAN RECIPES

    Vegan Dal or Dahl Recipes
    Vegan Curry Recipes
    Indian Vegan Desserts

    VEGAN BAKING RECIPES

    Vegan Bread Recipes
    Vegan Sourdough Recipes
    Vegan Cake Recipes
    Vegan Pie Recipes
    Vegan Cookie Recipes


    As an Amazon associate I earn from qualifying purchases. Please read my full disclosure here.

    ยฉ 2022 Holy Cow Vegan