Black Pepper Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Warm, golden, and deeply satisfying, this grain bowl layers earthy turmeric rice with caramelized roasted carrots, tender edamame, and a creamy ginger-tahini dressing that ties everything together beautifully. The whole thing is built around bold, fragrant spices — turmeric, cumin, fresh ginger — so there's absolutely no need for black pepper to make the flavors pop. That's genuinely good news if you're sensitive to it, because so many grain bowls and dressings sneak it in without a second thought. Here, every component is seasoned with intention: the rice simmers with turmeric and sea salt, the carrots roast with cumin and olive oil, and the dressing gets its kick from fresh ginger and a splash of tamari. The result is a bowl that feels restaurant-worthy but comes together in a single oven-and-stovetop session. Finish it with sesame seeds and sliced scallion greens for a little crunch and color, and you've got a weeknight dinner that's as nourishing as it is genuinely craveable.
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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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