Chestnut 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 — giving every bite a warm, earthy depth that feels genuinely crave-worthy. Roasting the carrots at high heat coaxes out their natural sweetness, and tossing the edamame onto the pan in the final minutes means one less pot to wash. The ginger-tahini dressing is the real star: fresh ginger, lemon juice, and tamari come together into something tangy, savory, and just a little addictive. Every ingredient in this bowl is naturally free from tree nuts, including chestnuts, so there's no label-scanning or substitution anxiety involved — just straightforward, wholesome cooking. It works beautifully as a weeknight dinner or a meal-prep staple, since the components hold up well and the flavors actually deepen as they sit. Finish with a scatter of sesame seeds and sliced scallion greens for a little crunch and color that pulls the whole thing together.
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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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