Artificial Food Coloring Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Bright, golden, and deeply satisfying, this grain bowl is built entirely from whole, unprocessed ingredients — no dyes, no artificial anything, just real food doing all the heavy lifting. The vivid yellow color you see in the rice and dressing comes entirely from ground turmeric, which means every bit of that gorgeous hue is completely natural. Cumin-roasted carrots bring a caramelized sweetness, while the edamame adds a pop of protein and a fresh, grassy bite that rounds out every forkful. The real star is the ginger-tahini dressing — fresh ginger, lemon juice, tamari, and a touch of honey whisked into something creamy and complex that ties the whole bowl together. For anyone navigating labels and scanning ingredient lists for synthetic dyes, this kind of from-scratch cooking is a genuine relief — you know exactly what went into every component. It's the kind of meal that feels nourishing and a little indulgent at the same time, which is a hard balance to strike on a weeknight.
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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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