Macadamia Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Bright golden rice, caramelized carrot coins, and tender edamame come together in a bowl that's as satisfying to look at as it is to eat. The rice gets its warm, earthy color from turmeric cooked right into the grain, while a quick roast in a hot oven gives the carrots those irresistible golden edges. The real star is the ginger-tahini dressing — a punchy, creamy blend of fresh ginger, lemon juice, and tamari that pulls every component together with serious depth of flavor. Every ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. It's the kind of wholesome, plant-forward meal that feels nourishing without being fussy, and the components cook in overlapping windows so nothing is sitting around getting cold. Finish with a scatter of sesame seeds and sliced scallion greens for a little crunch and color that makes the whole bowl feel restaurant-worthy.
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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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