Beef Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Earthy, vibrant, and deeply satisfying, this grain bowl is built on a foundation of golden turmeric rice that perfumes your whole kitchen while it cooks. Cumin-roasted carrots develop caramelized edges in a hot oven, and shelled edamame gets tossed right onto the same baking sheet in the final minutes — fewer dishes, more flavor. The real star is the ginger-tahini dressing, a punchy blend of fresh ginger, lemon juice, tamari, and honey that ties every component together with a creamy, tangy finish. Plant-based proteins from the edamame and healthy fats from the tahini and olive oil make this bowl genuinely filling without leaning on any animal proteins at all. Everything here is naturally free from meat, so there's no swapping or substituting required — just straightforward, wholesome ingredients doing exactly what they're supposed to do. It comes together in stages that overlap nicely, so by the time the rice is done, your carrots are roasted and your dressing is ready to pour. Finish with scallion greens and a scatter of sesame seeds and you've got a bowl that looks as good as it tastes.
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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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