Nitrate & Nitrite Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Bright golden rice, caramelized carrot coins, and plump edamame come together in a bowl that's as satisfying to look at as it is to eat. The turmeric-forward rice gets its warm, earthy color entirely from ground spice, while the ginger-tahini dressing — built from fresh ginger, lemon juice, and tamari — delivers a punchy, creamy finish that ties every component together. Processed meats and cured foods are the usual culprits when it comes to hidden preservatives, so a plant-based bowl built entirely from whole grains, fresh vegetables, and pantry staples is a genuinely stress-free choice. Every ingredient here is exactly what it says it is: nothing cured, nothing smoked, nothing treated. Roasting the carrots at high heat coaxes out a natural sweetness that makes this feel indulgent without relying on anything processed. The dressing comes together with a quick whisk, and the whole meal builds itself around the rice cook time, making it surprisingly hands-off for something this flavorful. Finish with scallion greens and sesame seeds for a little crunch and color, and dinner is done.
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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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