High Fructose Corn Syrup Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
This vibrant grain bowl is the kind of meal that looks like it took serious effort but comes together with straightforward, whole-food ingredients you can feel good about. The rice gets a gorgeous golden hue from turmeric cooked right into it, while cumin-roasted carrots develop caramelized edges in a hot oven alongside hearty edamame. What really ties everything together is the ginger-tahini dressing — a punchy, creamy blend of fresh ginger, lemon juice, tamari, and just a touch of honey that you whisk up in minutes. One of the trickiest parts of avoiding high fructose corn syrup is navigating bottled sauces and dressings, which are notorious hiding spots for the stuff. This bowl sidesteps that entirely by building its own dressing from scratch using clean pantry staples, so you know exactly what's going into every drizzle. Tamari stands in for conventional soy sauce without any of the unwanted additives, and the single teaspoon of honey keeps things just barely sweet in the most natural way possible. Every component here — from the brown rice to the roasted vegetables — is built from ingredients with no hidden sweeteners to worry about. Finish with scallion greens and sesame seeds for a little freshness and crunch, and you've got a satisfying, nourishing bowl that's as clean as it is delicious.
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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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