Gelatin 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 looks as vibrant as it tastes. The turmeric does double duty here — it seasons the rice as it cooks and weaves through the creamy tahini dressing, giving everything a warm, earthy depth without any heaviness. That ginger-tahini drizzle is genuinely the kind of sauce you'll want to put on everything: zippy from fresh lemon, savory from tamari, and just a little sweet from honey. Many packaged dressings and flavored sauces sneak in gelatin or gelatin-derived thickeners, but this one comes together with pantry staples and a whisk in about two minutes flat. Roasting the carrots at high heat until the edges go golden is a small step that pays off big, and tossing the edamame onto the same pan at the end keeps cleanup minimal. It's a genuinely satisfying, plant-forward meal that doesn't ask you to compromise on flavor or spend your evening reading ingredient labels.
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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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