Celery Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Warm, golden, and deeply satisfying, this grain bowl delivers serious flavor through a lineup of whole, plant-based ingredients that are naturally free from celery in every component. The brown rice gets a gorgeous color and earthy depth from turmeric cooked right into the grains, while cumin-roasted carrot coins caramelize at the edges in a hot oven for that irresistible sweet-savory bite. Edamame joins the carrots in the final minutes of roasting, soaking up the heat and adding a pop of protein to every forkful. The real star, though, is the ginger-tahini dressing — a punchy, creamy blend of fresh ginger, tamari, lemon juice, and honey that ties the whole bowl together in the best way. Since every element is made from scratch with straightforward pantry staples, there's no need to scrutinize labels for sneaky celery-derived additives or flavorings. It's the kind of nourishing weeknight meal that looks impressive enough to serve to guests but comes together with minimal fuss.
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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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