Mediterranean Diet Friendly Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Warm golden rice, caramelized carrot coins, and plump edamame come together in a bowl that looks as vibrant as it tastes. The turmeric-infused brown rice forms a hearty, nutty base, while cumin-roasted carrots bring a slightly smoky sweetness that makes every bite interesting. What really ties everything together is the ginger-tahini dressing — a creamy, tangy pour-over made with fresh lemon juice, grated ginger, and a touch of honey that you'll want to drizzle on just about everything. This kind of bowl checks every box for plant-forward eating built around whole grains, vegetables, and heart-healthy fats from olive oil and tahini — staples that define this style of cooking. Edamame adds a satisfying protein punch without any fuss, and the whole thing comes together on a single baking sheet and one saucepan. Optional sesame seeds and scallion greens on top add a little crunch and color if you want to finish it with extra flair. It's the kind of weeknight dinner that feels nourishing without feeling like a compromise.
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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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