Anti Inflammatory Garlic-Dill Yogurt Brown Rice Bowl with Edamame and Carrots

Total time1 hr

Prep time15 min

Cook time45 min

Anti Inflammatory Garlic-Dill Yogurt Brown Rice Bowl with Edamame and Carrots

Hearty, colorful, and genuinely satisfying, this grain bowl brings together some of the most powerfully nourishing ingredients you can put on a weeknight table. Cumin and turmeric coat the roasted carrot coins before they hit a hot oven, where they caramelize at the edges and develop a deep, warm flavor that makes the whole bowl feel special. Edamame adds a pop of plant-based protein, while nutty brown rice gives everything a chewy, grounding base. The real star is the garlic-dill yogurt sauce — tangy whole-milk yogurt, freshly grated garlic, bright lemon juice, and a generous handful of chopped dill stirred together into something creamy and cooling that ties every component into a cohesive meal. Extra virgin olive oil shows up twice here, in the roasted carrots and in the sauce itself, which is exactly the kind of ingredient that makes this approach to eating feel indulgent rather than restrictive. A pinch of red pepper flakes on top adds just enough heat to keep things interesting. This recipe makes four bowls, so it's an easy one to prep on a Sunday and feel good about all week long.

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Ingredients

4 servings

For the rice

1 ½ cups brown rice
3 cups water
½ tsp salt

For the roasted carrots

1 lb carrots, peeled and cut into ½-inch coins
2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp salt

For the bowl

2 cups frozen shelled edamame, thawed

For the garlic-dill yogurt sauce

1 cup plain whole-milk yogurt
2 cloves garlic, finely grated
3 tbsp fresh dill, finely chopped
1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
¼ tsp salt
¼ tsp black pepper

For serving

¼ tsp red pepper flakes (optional)
2 tbsp fresh dill sprigs (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Combine the brown rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 40–45 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
While the rice cooks, toss the carrot coins with 2 tbsp olive oil, cumin, turmeric, and 1/4 tsp salt on a large rimmed baking sheet until evenly coated. Spread in a single layer. Roast until the carrots are tender and caramelized at the edges, 22–25 minutes, flipping once halfway through.

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