Lactose Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Warm, golden, and deeply satisfying, this grain bowl is the kind of meal that feels nourishing from the first bite. Turmeric-stained brown rice forms a hearty base, topped with cumin-roasted carrots that caramelize beautifully at high heat and protein-packed edamame for staying power. The real star is the ginger-tahini dressing — a punchy, creamy blend of fresh ginger, lemon juice, and tamari that pulls every component together without a drop of dairy in sight. Because the creaminess here comes entirely from tahini rather than butter, cream, or cheese, it's naturally easy on anyone avoiding lactose — no substitutions required. Everything is built from whole, straightforward ingredients, so there's no need to squint at labels or worry about hidden dairy lurking in a sauce or seasoning blend. It comes together in one pot and one sheet pan, making cleanup as low-effort as the ingredient list. Finish with a scatter of sesame seeds and sliced scallion greens for a little crunch and color that makes the whole bowl look as good as it tastes.
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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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