Cinnamon Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Warm, golden, and deeply satisfying, this grain bowl layers earthy turmeric rice with caramelized roasted carrots, tender edamame, and a creamy ginger-tahini dressing that ties everything together beautifully. The whole thing is built around bold, aromatic flavors — fresh ginger, cumin, lemon, and tamari — without a trace of cinnamon anywhere in the ingredient list, which can be a surprisingly tricky thing to guarantee in spiced grain dishes. Many store-bought grain bowls and pre-made dressings sneak cinnamon into their spice blends, so making this from scratch puts you fully in control. The dressing alone is worth the effort: tahini, bright lemon juice, and freshly grated ginger come together into something silky and punchy that you'll want to drizzle on everything. Roasting the carrots at high heat until their edges go golden adds a natural sweetness that balances the savory tamari and nutty sesame seeds. It's a complete, nourishing meal that feels restaurant-worthy but comes together in a single oven and one saucepan.
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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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