Carrageenan Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Warm, golden, and deeply satisfying, this grain bowl layers turmeric-scented brown rice with cumin-roasted carrots, tender edamame, and a creamy ginger-tahini dressing that ties everything together beautifully. Carrageenan is a common additive lurking in plant-based milks, bottled dressings, and processed sauces — so making your own dressing from scratch, as this recipe does, is one of the smartest ways to stay clear of it without sacrificing flavor. The tahini dressing here is built entirely from whole, recognizable ingredients: tahini, fresh lemon juice, grated ginger, tamari, honey, and olive oil, whisked together in minutes. Every component of this bowl is cooked simply — roasted on a sheet pan or simmered on the stovetop — so there's no mystery about what's going into your meal. The double hit of turmeric in both the rice and the dressing gives the whole bowl a gorgeous color and a subtly earthy warmth that feels nourishing without being heavy. It's the kind of weeknight dinner that looks impressive enough to serve to guests but comes together with minimal fuss and a very short ingredient list.
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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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