Almond Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Bright golden rice, caramelized carrot coins, and plump edamame come together in a bowl that looks as vibrant as it tastes. The turmeric does double duty here — it seasons both the rice and the creamy tahini dressing, giving the whole dish a warm, earthy backbone that pairs beautifully with the fresh hit of ginger and lemon. Roasting the carrots at high heat coaxes out their natural sweetness, and tossing the edamame onto the pan in the final minutes means one less pot to wash. The ginger-tahini dressing is genuinely the star — silky, tangy, and just bold enough to pull every component together. For anyone navigating tree-nut allergies or sensitivities, this bowl is a relief: the dressing gets its richness from sesame-based tahini rather than any almond butter or nut-based ingredient, so there's no substitution needed and nothing to second-guess. Scallion greens and sesame seeds on top add a little crunch and color that make it feel restaurant-worthy with almost no extra effort. It's the kind of wholesome, satisfying meal you'll want on regular rotation.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain brown rice
- 3 cups water
- 1 tsp ground turmeric
- ½ tsp fine sea salt
For the roasted carrots
- 4 medium carrots (about 12 oz), peeled and cut into ½-inch coins
- 2 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp fine sea salt
For the bowl
- 2 cups frozen shelled edamame, thawed
For the ginger-tahini dressing
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp tamari
- 1 tsp honey
- ½ tsp ground turmeric
- 2–4 tbsp water, to thin
For serving
- 2 scallions, thinly sliced (green tops only) (optional)
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the brown rice, 3 cups water, 1 tsp turmeric, and ½ tsp salt in a medium saucepan. Bring to a boil over high heat, then 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, and ¼ tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast until the edges are golden and the carrots are tender when pierced with a fork, 22–25 minutes, flipping once halfway through.
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