Chicken Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Golden, fragrant, and deeply satisfying, this grain bowl is built entirely on plant-based ingredients that deliver serious flavor without any poultry in sight. The brown rice is cooked with turmeric right in the pot, giving it a warm, earthy color and a subtle depth that sets the tone for everything piled on top. Cumin-roasted carrot coins go into a hot oven until their edges caramelize and turn golden, then get tossed with edamame in the final minutes so everything finishes together with minimal fuss. The real star is the ginger-tahini dressing — fresh ginger, tamari, lemon juice, and a second hit of turmeric whisked into something creamy, tangy, and just a little nutty. It pulls the whole bowl together in a way that feels restaurant-worthy but comes together in a single weeknight kitchen session. Scallion greens and sesame seeds scattered on top add a little crunch and brightness that make each bowl look as good as it tastes. Whether you're avoiding poultry by choice or necessity, this is the kind of meal that makes the swap feel completely effortless.
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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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