Mustard Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Warm, golden, and deeply satisfying, this grain bowl layers turmeric-scented brown rice with cumin-roasted carrots and tender edamame for a meal that feels both nourishing and genuinely craveable. The star of the whole thing is the ginger-tahini dressing — a silky, punchy blend of fresh ginger, lemon juice, tamari, and honey that ties every component together beautifully. For anyone navigating mustard-free eating, store-bought dressings and sauces are often a minefield, since mustard hides in everything from vinaigrettes to spice blends. Here, you make the dressing yourself from scratch, so you know exactly what's in it — no label-reading anxiety required. The roasted carrots get caramelized edges and a subtle earthiness from cumin, while the edamame adds a pop of plant-based protein that makes this bowl genuinely filling. A finish of scallion greens and sesame seeds adds freshness and a little crunch without introducing any problematic ingredients. It's the kind of weeknight dinner that looks impressive but comes together with pantry staples and one baking sheet.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!