Cashew Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Bright golden rice, caramelized carrot coins, and plump edamame come together in a bowl that's as satisfying to look at as it is to eat. The turmeric does double duty here — seasoning both the rice and the creamy tahini dressing — so every bite carries that warm, earthy depth without feeling repetitive. Speaking of that dressing: fresh ginger, lemon juice, and tamari make it punchy and bright, and it comes together in minutes while the carrots are still roasting. Many creamy sauces and dressings in this style sneak in blended cashews as a base, but this one gets all its richness from tahini, so there's no need to scrutinize a label or swap anything out. The whole thing is built around pantry staples and produce, which means it's genuinely weeknight-friendly despite tasting like something you'd order at a restaurant. Finish with sesame seeds and scallion greens if you have them — they add just enough texture and color to make the bowl feel complete.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!