Cinnamon Free Ginger-Turmeric Snapper Rice Bowl with Broccoli

Total time45 min

Prep time15 min

Cook time30 min

4.9

(24)

Cinnamon Free Ginger-Turmeric Snapper Rice Bowl with Broccoli

Warm, golden, and deeply savory, this rice bowl delivers bold flavor through fresh ginger and turmeric without a trace of cinnamon — making it a genuinely satisfying option for anyone who needs to avoid that spice in everyday cooking. The seasoning rub on the snapper is simple but punchy, and the crispy skin that develops in the skillet adds a satisfying texture contrast to the fluffy jasmine rice underneath. A glossy coconut aminos sauce — thickened with arrowroot and brightened with apple cider vinegar — ties everything together with a tangy, umami-rich finish. Steamed broccoli rounds out the bowl with a pop of color and a little bite, making this feel like a complete, nourishing meal rather than just a weeknight shortcut. Many spice blends and store-bought sauces sneak cinnamon in where you'd least expect it, so building the sauce from scratch here means you stay in full control of every ingredient. Fresh cilantro and chives on top are optional, but they add a bright, herby lift that really pulls the whole bowl together. This one is weeknight-friendly, naturally gluten-free, and genuinely delicious enough to earn a regular spot in your rotation.

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Ingredients

4 servings

For the rice

1 ½ cups jasmine rice
2 ¾ cups water
½ tsp salt

For the snapper

4 red snapper fillets (about 6 oz each), skin-on
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp salt
2 tbsp coconut oil

For the sauce

3 tbsp coconut aminos
1 tbsp fresh ginger, finely grated
½ tsp ground turmeric
1 tbsp apple cider vinegar
¼ cup water
1 tsp arrowroot starch

For the broccoli

4 cups broccoli florets (about 1 medium head)
¼ tsp salt

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Combine the jasmine rice, 2 3/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
While the rice cooks, pat the snapper fillets completely dry with paper towels. In a small bowl, stir together the grated ginger, ground turmeric, and 1/2 tsp salt. Rub the mixture evenly over both sides of each fillet.

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