Anti Inflammatory Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Warm, golden, and deeply satisfying, this grain bowl is the kind of meal that makes healthy eating feel genuinely exciting rather than obligatory. Turmeric is cooked directly into the brown rice, giving every bite a subtle earthiness and that gorgeous amber hue, while cumin-roasted carrots develop caramelized edges in a hot oven that no amount of steaming could replicate. The real star is the ginger-tahini dressing — fresh ginger, lemon juice, tamari, and a touch of honey whisked together into something creamy, bright, and a little addictive. Edamame joins the carrots on the baking sheet for the final few minutes, keeping things streamlined and adding a pop of plant-based protein to round out the bowl. Every single ingredient here — olive oil, whole grains, fresh ginger, turmeric, legumes — is the kind of whole, minimally processed food that forms the backbone of an anti-inflammatory approach to eating. There are no packaged sauces or mystery additives to second-guess, just straightforward pantry staples doing exactly what they're supposed to do. This recipe serves four, making it a smart choice for meal prep or a weeknight dinner the whole table can get behind.
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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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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