Got any extra pumpkins to make a savory autumn dish? This hearty meal is packed with fiber and delicious flavors, and the turmeric adds a healing, anti-inflammatory bonus. Enjoy!


Pumpkin Turmeric Bowl

  • Yield: Serves 2


  • 2 cups filtered water
  • 1 cup of organic brown rice, quinoa, or quick-cooking bulgur, uncooked
  • 6 cloves of garlic, divided
  • 2 tsp. light miso (non-GMO, organic), divided
  • 1 tsp. ground turmeric
  • ¼ organic yellow, red, or green bell pepper
  • 2 large organic tomatoes
  • 1 cup low-sodium vegetable broth
  • 1 cup raw pumpkin, peeled and diced
  • 2 sprigs fresh organic parsley, chopped


  1. Place the 2 cups of water in a medium saucepan and add the rice, quinoa or bulgur.  Add 3 cloves of the garlic, 1 tsp. of the miso, turmeric, and bell pepper. Bring to a boil. 
  2. Reduce heat and cook according to the instructions on the package of rice, quinoa, or bulgur. 
  3. In a food processor, chop the tomatoes and the rest of the garlic.  Add to a saucepan and sauté for 5 minutes. 
  4. Add the vegetable broth, remaining 1 tsp. miso, and the chopped pumpkin.  Cover and cook over medium-low heat for 14 minutes or until the pumpkin is tender.  Serve the rice (or quinoa or bulgur) in individual bowls. 
  5. Add the pumpkin mixture and top with the fresh parsley.

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Recipe Type:
Naked! Low fat, Whole Food, Plant-based, Vegan, Organic, Sustainable.

Approved for:
Diabetes, Cancer, Heart Disease, High Cholesterol, Weigh Loss, Athletics, Optimum Health.

Free of:
Animals, Eggs, Dairy & Lactose, Sugar, Salt, Oil, Peanuts, Gluten, Wheat, GMOs, Alcohol, Chemicals, Colorants Additives.

This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-gmo, gluten-free, and plant-based ingredients. The Naked Food Seal of Approval stands for 100% Real Food.

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